Tsimmes (Beef, Carrot and Sweet Potato Stew)

cooking.nytimes.com

Kelsy W

Mom, college student, work part time, backpacker. InstaPot. Kosher style. Make ahead.

3 bone-in flanken, also known as flanken-style ribs, or English-cut short ribs (about 3 pounds)

1 tablespoon kosher salt, plus more to taste

1 ½ teaspoons freshly ground black pepper, plus more to taste

1 fresh (or dried) bay leaf

3 pounds sweet potatoes, preferably Japanese white sweet potatoes (3 to 4 large sweet potatoes), peeled and cut into 2-inch chunks

2 medium white or yellow onions, halved and sliced

5 to 6 medium carrots, peeled and cut into 2-inch segments

8 ounces prunes, pitted and left whole

Chopped fresh parsley, for serving

Directions at cooking.nytimes.com

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