Instructions: Place meat and onion sliced at bottom of pot with water to cover. Simmer for 1/2 hour. Add vegetables, fruit and seasonings and cook on a low flame for 1 hour longer. When ingredients are tender, make a mixture of the flour and a little water and add to the stew to thicken. Use judgment as to amount of flour necessary to make a thick gravy. The Tzimmes should be thick and not soupy.

This recipe is good served with chicken or other fowl, and should be served as a side dish as it is to rich to eat as a main course.

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