This is perfect on a cold winter’s night.

1 tablespoon olive oil

2 pounds 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 5 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 3 to 5 minutes.  Delicious over rice, mashed potatoes or just with crusty bread.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!