Carrot Tzimmes

• 4 to 5 pounds boneless beef short ribs, trimmed
• 2 medium onions, sliced
• 6 stalks celery
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 gallon water
• 10 medium carrots, cut into 1/4-inch slices
• 1/2 cup honey
• 1/4 cup powdered potato starch

1. Combine beef, onion, celery, salt, pepper, and water in large stock pot; bring to a boil. Cover; reduce heat, and simmer 1 1/2 hours or until meat is slightly tender. Remove meat from broth and cut into serving-size pieces. Strain broth; discard vegetables, and reserve 1 1/2 quarts broth.
2. Combine meat, carrots, honey, and potato starch. Divide mixture evenly in 2 greased 12- x 7 1/2- x 1 1/2-inch baking dishes. Pour 2 cups of reserved broth over each casserole. Bake, uncovered, at 350u0b0 for 1 hour. Pour an additional 1 cup of remaining reserved broth over each casserole; continue baking 30 minutes.
3. Drop Potato Kugel mixture by heaping teaspoonfuls at 1-inch intervals onto casseroles. Bake, uncovered, an additional hour or until potatoes are lightly browned.

boneless beef short ribs, onions, stalks celery, salt, pepper, gallon water, carrots, honey, starch

Taken from www.myrecipes.com/recipe/carrot-tzimmes (may not work)