Fall Apart Asado Stew With Root Vegetables

There's nothing quite like a pot of slow cooked beef and root vegetables simmering away for hours. The rich aroma fills the house, the meat becomes fall apart tender, and every spoonful is packed with deep, comforting flavor.

This hearty asado stew is perfect for a family dinner, a cozy weekend meal, or a special Shabbat and holiday table. Best of all, it requires simple ingredients and minimal hands on work, while the long cooking time does all the magic for you.

Slow Cooked Asado With Root Vegetables

Difficulty Level: Medium

Kashrut Category: Meat

Prep Time: 30 minutes

Cook Time: 4 hours

Servings: 10

Ingredients

• 4½ pounds bone-in asado (beef short ribs)
• 1 large onion
• 2 large carrots
• 2 potatoes
• 1 sweet potato
• 1 celery root
• 1 parsley root
• 4 cups beef stock
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Ask your butcher to cut the asado into large serving sized cubes.

Heat a wide, heavy pot over high heat. Place the meat in the dry pot and sear for 3 to 4 minutes on each side, until deeply browned.

Meanwhile, cut all the vegetables into medium sized cubes.

Add the vegetables to the pot with the meat.

Pour in the beef stock, or use water if stock is not available. The liquid should nearly cover the ingredients.

Season with the garlic powder, salt, and black pepper.

Bring everything to a boil, then reduce the heat to the lowest setting and cover the pot.

Cook gently for about 3½ additional hours, or until the meat is exceptionally tender and the vegetables are soft and flavorful.

Serve hot and enjoy.

The Secret to Rich Flavor

The key to this recipe is patience. The long, slow cooking process allows the beef to become incredibly tender while the vegetables absorb all the rich flavors of the broth and meat.

The result is a comforting one pot meal that's perfect for gathering family and friends around the table.