This is a special treat that I make only at Passover time.
2 tablespoons oil
2 pounds beef stew meat (boneless chuck, American cholent meat – butchers have different names for it!)
1 onion, chopped
4 cups beef broth (or 4 cups water plus 3 tablespoons beef soup powder)
½ cup brown sugar
8 carrots, peeled and chopped
½ teaspoon pepper
¼ cup oil
1 cup grated onion
½ cup chicken broth
¾ cup matzah meal
Heat oil in a large Dutch oven over medium-high heat. Add beef and brown on all sides. Add onion and sauté for a few minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer for about 1 hour. Stir in brown sugar, carrots and pepper and simmer for an additional 30 minutes.
Preheat oven to 325 degrees and prepare the knaidlach. Heat oil in a medium saucepan over medium heat. Add onion and sauté until soft. Cool. In a medium-sized bowl, beat the eggs until fluffy. Stir in cooled onion in oil and broth. Whisk in matzah meal until thoroughly combined. Uncover pot and drop by large spoonfuls (from 2 tablespoons up to ¼ cup) on top of tzimmes. Cover pot and bake in oven for an additional 45 minutes.