All-in-One Meat Stew

Styling and Photography by Sina Mizrahi

Incredibly easy, incredibly delicious. It’s all in the method, which brings out the flavor of all the ingredients for a dish that’s bursting with flavor. Your house will be infused with the most incredible, inviting aromas. It’s a hit every time I serve it.

SERVES 6

• 2 Tbsp olive oil
• 1½ lbs (680-g) flanken
• 2 large onions, chopped
• 1 lb (450 g) carrots, cut in chunks (about 5 medium carrots)
• 2 lbs (910-g) sweet potato, cut in medium/large chunks (about 6 medium or 4 large sweet potatoes)
• 1 cup dried apricots
• 1 cup dried prunes
• water, to cover
• ½ tsp kosher salt, or to taste
• black pepper, to taste

Heat olive oil in a low wide pan that can be put into the oven. Sear the meat for 5 minutes, then turn over and sear for 3 minutes on the other side. Remove to a plate.

Add the onions to the pan and sauté over medium heat for 5 minutes, until fragrant. Add carrots, sweet potato, apricots, and prunes. Sauté 5 minutes more, stirring occasionally. Make a small indentation in the center and place meat on top. Cover with water and gently press the meat down. Add salt and pepper.

Bring to a boil, then lower heat and cook for 15 minutes.