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Meat
Easy
12-15 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
3 tablespoons Gefen Light Olive Oil
1 onion, diced
8 cloves garlic, chopped
1/2 celery root, chopped
4 stalks celery, chopped
3 carrots, chopped
1 parsnip, chopped
3 tablespoons Tuscanini Tomato Paste
1 tomato, diced
12 cups water
1 quart chicken stock
1 can Glicks Chick Peas
1 bag mini potatoes
1 jalapeno, chopped
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
3 basil leaves
2 to 3 pounds beef chunks
3/4 pound lamb shoulder
3 marrow bones
1/2-to-1-pound piece of cheek meat
3 tablespoons Pereg Hawaij
1 tablespoon Pereg Cumin
1 teaspoon Pereg Turmeric
1 teaspoon Pereg Coriander
1 teaspoon Pereg Curry Powder
1 teaspoon Pereg Black Pepper
2 tablespoons Gefen Salt
Dice all beef and vegetables.
Coat the meat with all the spices.
Brown the meat in an eight quart pot with olive oil.
Add all diced vegetables and sauté for half an hour, mixing well.
Add chicken stock, water, fresh herbs, and marrow bones. Simmer for three hours.
Add potatoes and chickpeas and cook for an additional half hour.
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