Nice to meat you

Despite high summer temperatures, there are still those who are in the mood for hearty meat dishes; here are some ideas to satisfy that craving.

August 21, 2011 09:56
2 minute read.
Beef stew

Beef stew 311. (photo credit:


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

Despite the high summer temperatures, there are still those who are in the mood for hearty meat dishes. Here are some ideas to satisfy that craving.

Curried ground beef with potatoes

Be the first to know - Join our Facebook page.

2 pounds (1kg) ground beef
1 onion, chopped
4 teaspoons olive oil
4 potatoes, peeled and cut into cubes
2 cups chicken broth
1 tablespoon curry
2 tablespoons mango chutney
½ teaspoon pepper
¼ cup chopped cilantro (optional)

Spray large non-stick skillet with non-stick cooking spray (like Pam) and sauté beef and onion over medium-high heat. Keep stirring to break meat apart into small pieces and continue until browned. 

In a separate skillet, heat olive oil over medium-high heat and add potatoes. Cook for 10 to 15 minutes; until browned. 

Add broth and curry and cook for an additional five minutes. Add potato mixture, chutney and pepper to meat mixture. 

Bring to a boil; reduce heat and simmer for about five minutes to mix all flavors.  Sprinkle with cilantro, if desired.

Beef stew with beer

1 tablespoon olive oil
2 pounds (1kg) chuck meat, cut into small cubes
4 large leeks, washed well and thinly sliced
1 (8-ounce) package sliced mushrooms
2 – 3 carrots, peeled and thickly sliced
1 tablespoon brown sugar
¼ teaspoon pepper
2 cups beef broth
1 (12-ounce) bottle beer
2 tablespoons cornstarch
2 tablespoons red wine vinegar

Heat oil in large Dutch oven over medium-high heat. Add beef and cook, stirring frequently, until browned. 

Add leek and mushrooms and sauté for about five minutes. Stir in carrots, brown sugar, pepper, broth and beer. 

Bring to a boil, reduce heat and simmer, partially covered, for about 2 hours. Whisk together cornstarch and red wine vinegar. Add to stew, stirring constantly. Cook for an additional three to five minutes. 

Delicious over rice, mashed potatoes or just with crusty bread.

Chuck roast with barbecue sauceChuck roast with barbecue sauce

1 4 to 5 pound (2kg) chuck roast
2 onions, thinly sliced
1 teaspoon salt
1 teaspoon granulated garlic
½ teaspoon pepper
½ cup vinegar
1/3 cup brown sugar
1 cup ketchup

In a large Dutch oven, sauté onions over low-medium heat until soft but not browned.  Add roast and sprinkle with salt, garlic and pepper. Raise heat and brown on both sides. 

Whisk together vinegar, brown sugar and ketchup and pour over roast. Bring to a boil, reduce heat and simmer, partially covered, for 2 to 3 hours.

More great recipes can be found at

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it