This beef stew is sized for ten people, not four doubled by guesswork. The amounts in the card are worked out for one big pot, so everyone sitting in the sukkah gets a generous plate without a second trip to the kitchen for leftovers.

Pot size decides the outcome

Ten servings need a pot of at least 8 quarts. A pot that's too small stacks the meat in layers and cooks it unevenly, because the liquid can't cover it all at once. If you don't own a pot that large, cook in two medium pots and split the amounts evenly rather than cramming everything into one.

Choose larger cuts of beef, like neck or chuck, since they hold up through the long cook without falling apart completely. Cutting the meat too small turns it to shreds after two hours in the pot instead of staying in whole pieces.

What makes it work just as well the next day

A stew that gets reheated usually tastes better the second day, since the flavors keep soaking into the meat. Make it a day ahead, let it cool completely before refrigerating, and reheat gently over low heat with a splash of water or stock if the sauce has thickened too much.

This is especially handy during the middle days of Sukkot, when you head out for a walk and want to come home to a meal that's already done, no standing at the stove again.

Beef Stew for 10, Made for the Sukkah

A rich beef stew with carrots and potatoes, sized for ten people in one big pot, dairy-free.

Beef Stew for 10, Made for the Sukkah
Servings: 10 servingsPrep time: 25 minCook time: 2 hr 10 minTotal time: 2 hr 35 min

Ingredients

  • 5.5 lb / 2.5 kg beef stew meat (neck or chuck, cut into large cubes)
  • 3 large onions (diced)
  • 6 garlic cloves (crushed)
  • 5 carrots (peeled and cut into thick rounds)
  • 2.2 lb / 1 kg potatoes (peeled and quartered)
  • 4 cups / 1 l beef stock
  • 4 tbsp tomato paste
  • 4 tbsp canola oil (for frying)
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 bay leaves

Instructions

  1. Heat the oil in a large pot and brown the beef cubes in batches, so every piece actually hits the hot pot.

  2. Remove the beef and, in the same fat, cook the onion until golden.

  3. Add the garlic and tomato paste and cook a minute, stirring.

  4. Return the beef to the pot, add the stock, bay leaves, salt, and pepper, and bring to a boil.

  5. Lower the heat, cover, and simmer about an hour, until the meat starts to soften.

  6. Add the carrots and potatoes and keep simmering covered for another hour, until everything is tender.

  7. Taste and adjust seasoning before serving.

Frequently Asked Questions

Can I make this stew in a pressure cooker?
Yes, cut the cooking time to about 45 minutes in a pressure cooker instead of the two hours in a regular pot.

Which beef cut works best?
Neck or chuck, since they stay juicy through a long cook instead of drying out like leaner cuts.

Can I freeze the stew?
Yes, up to three months in a sealed container, thawed overnight in the fridge before reheating.