Bialystok Tsimmes with Sweet Potatoes, Carrots, Prunes, and Apricots

3 pounds beef short ribs or chuck
Salt and freshly ground pepper to taste
3 medium onions sliced
2 T. vegetable oil
6 cups beef bouillon to cover
3 large sweet potatoes, peeled and cut into quarters
5 large carrots, peeled and quartered
3 large white potatoes, peeled and cut into quarters
¾ pound dried prunes, pitted
¾ pound dried apricots
¼ cup brown sugar
¼ cup apricot jam (optional)
Dash of nutmeg
½ t. cinnamon
Juice of 1 lemon
Peel and juice of 1 orange

Non-crock pot version:
1.Cut beef into 2-inch cubes.  Sprinkle meat with salt and pepper and
brown with sliced onions in oil.
2.Place meat, onions and juices in a 4-quart casserole and cover with
beef bouillon.  Bake in a pre-heated 350-degree oven, covered, for at
least two hours until very tender.  If desired, refrigerate overnight
and remove the congealed fat.
3.Combine remaining ingredients and add to meat.  Add water if too thick.
4.Bake for another hour or more until potatoes are done.
5.Bake uncovered for another 45 minutes to an hour to reduce liquid.

Crock pot version:
1.Leave beef whole or cut into large pieces that will fit into your
crock pot.  Sprinkle meat with salt and pepper and sear on both sides
in frying pan in oil.  Remove meat from pan and sauté onions in pan
until browned.
2.Place meat and onions in crock pot and cover with beef bouillon.
Cook on low at least 12 hours.  If desired, refrigerate overnight and
remove the congealed fat.
3.Combine remaining ingredients with liquid from crock pot and place
in bottom of crock pot with meat on top.  Continue cooking on low for
6-12 hours, as desired, until meat falls apart.
4.Remove liquid and boil to reduce by one-half.  Pour liquid over
meat and potato mixture.  Heat in 300 degree oven and serve.
Recipe from Jewish Cooking in America by Joan Nathan