Tzimmes – Stew with Carrots, Meat and Dumplings

Cut the carrots, potatoes and onions into slices just under 1 cm thick.

Heat the oil in a heavy casserole. Brown the meat well on all sides, then put the sliced ingredients around it. Add the honey, season with salt and pepper and add enough water to just cover the meat. Put the lid on and let it simmer for an hour at the lowest temperature.

For the dumpling, slowly melt the butter. Knead it with the flour, salt and water to form an even dough and shape it into a large or possibly several small balls. Add to the meat, adding a little water if necessary, and let everything sit together for another hour.

Cut the meat and the big dumplings into slices, arrange them with the vegetables and pour a little clear soup over them.

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