Sure-fire hits winter recipes

Cooking doesn’t always have a theme: Sometimes you just need some good recipes to keep around.

December 4, 2011 13:06
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 uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • 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

Beef Stew with Potatoes and Carrots

2 pounds beef stew cubes
½ cup flour, divided
2 tablespoons canola oil
2 onions, sliced
2 cups beef broth
4 potatoes, peeled and cut into chunks
4 carrots, peeled and cut into chunks
½ cup water
Salt and pepper to taste

Be the first to know - Join our Facebook page.

Preheat oven to 350 degrees.  Toss stew with ¼ cup flour.  Heat oil in a large Dutch oven over medium-high heat.  Brown meat on both sides – about 4 minutes per side.  Top with onions.  Add broth and bring to a boil. Cover and bake in the oven for 1 hour.  Remove from oven and add potatoes and carrots.  Cover again and return to oven for an additional half hour.  Remove meat, potatoes and carrots from pot and keep warm.  Combine remaining ¼ cup flour with ½ cup water and stir until smooth.  Whisk into liquid in pot and cook over medium heat, stirring constantly until mixture boils and thickens.  Season to taste with salt and pepper and pour over meat and vegetables.

Roasted Pears and Red Onions

A fall and winter favorite

4 medium pears, cored and quartered
1 large red onion, cut into 8 wedges
2 tablespoons margarine
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Preheat oven to 425 degrees.  In a 9 x 13-inch baking dish, toss together the pears and onion.  Melt margarine and mix with vinegar.  Pour over vegetables and toss.  Season with salt and pepper.  Cover tightly with foil and bake for about 20 minutes. Uncover and bake an additional 20 minutes.  Serve warm or at room temperature.

Coconut Cream Cheese Pound Cake (pareve)

1 (8-ounce) package tofutti cream cheese
½ cup margarine
½ cup shortening
2-1/2 cups sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
6 eggs
3 cups flour
1 teaspoon baking powder
2 cups shredded coconut

Preheat oven to 325 degrees. Grease a 10-inch tube pan.  Cream together the cream cheese, margarine and shortening.  Gradually add sugar, beating until fluffy. Add vanilla and coconut.  Beat in eggs, one at a time, beating well after each addition.  Add flour and baking powder, beating on low speed until combined.  Fold in coconut.  Pour batter into prepared pan and bake for 1-1/4 hours – until a toothpick inserted near center comes out clean.  Cool in pan for 15 minutes.  Remove from pan and finish cooling on wire rack.

Related Content

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