We followed this Joan Nathan recipe: https://www.google.com/amp/s/recipes.sparkpeople.com/recipe-detail-amp.asp%3frecipe=1233053 Our modifications: first, we used beef flank and increased the amount to 1.5 lb. Second, rather than dicing the carrots, we cut them into large, 3-inch long diagonals. We also cut each peeled sweet potato into 6-8 wedges (cutting in half crosswise and then cutting each half into 3-4 wedges). Third, we added 4 oz tart dried cherries in addition to the 8 oz prunes called for in the recipe. We made this dish for a belated Rosh Hashanah celebration. (Sept. 2017)
Note: We mounded the shredded potato-onion-matzoh mixture as directed in the recipe, but we found this led to uneven cooking, with the inside of the mound undercooked. The next time, we may spread the mixture in a thin, even layer along the bottom of the oil-sprayed casserole dish. Or else perhaps we will use an oven-ready Dutch oven instead to retain more heat (and thus cook the potato mixture more). Another option may be to form the mixture into small dumplings and disperse them throughout the stew. And finally, the simplest and most satisfying option may be to omit the potato-matzoh mixture entirely and make only the beef, root vegetable, and dried fruit stew.
Cooking Adventures 