Beef Tzimmes is a comfort food that epitomizes warmth and nostalgia. This hearty stew combines tender chunks of beef with sweet carrots, apricots, and sweet potatoes, simmered to perfection. The fragrant aromas that fill your kitchen while it cooks are sure to transport you to family gatherings and cozy meal times. In this step-by-step recipe, you’ll discover how easy it is to make Beef Tzimmes, creating a dish that’s not only delicious but deeply satisfying for you and your loved ones.

Ingredients

When crafting Beef Tzimmes, every ingredient plays a vital role in enhancing the dish’s flavor and texture. Here are the components you’ll need to achieve an irresistible result:

• 3 pounds boneless beef chuck: Choose well-marbled pieces, cut into 1½-inch (4-cm) chunks. The marbling ensures the meat will be juicy and tender after long cooking.
• 2 teaspoons salt: A necessary seasoning that enhances all flavors.
• 1 teaspoon freshly ground black pepper: Adds a warm spiciness that complements the beef.
• 3 tablespoons olive oil: For searing the beef, creating a crispy outside while maintaining juiciness.
• 2 medium yellow onions: Cut into 1-inch (2.5-cm) chunks, these add sweetness and depth.
• 5 large cloves garlic: Peeled and smashed, they impart a robust flavor.
• 2 tablespoons balsamic vinegar: This provides a tangy contrast to the sweetness of other ingredients.
• 1 tablespoon tomato paste: Adds richness and body to the sauce.
• ¼ cup all-purpose flour: A thickening agent that helps create a luscious gravy.
• ½ cup orange juice: Extracted from about two oranges, it introduces a bright, citrus note.
• ½ cup water: Adjusts the consistency of the stew.
• 4 cups beef broth: Use a good-quality broth for a richer flavor.
• 1 bay leaf: Adds a subtle earthiness while it cooks.
• 2 sprigs fresh rosemary: This aromatic herb enhances the stew’s flavor.
• 4 teaspoons fresh thyme leaves (divided): Thyme brings a fragrant herbal note to the dish.
• 1 tablespoon brown sugar: Balances out the savory and sweet components.
• 4 large carrots: Peeled and cut into 1-inch (2.5-cm) diagonal chunks, their natural sweetness infuses the stew.
• ½ cup dried apricots: These plump up during cooking, adding a delightful sweetness.
• 1 pound sweet potatoes: Peeled and cut into 1-inch (2.5-cm) chunks, they contribute a creamy texture and sweetness.
• ½ cup prunes: Their rich flavor and chewy texture create a wonderful contrast with the other ingredients.

Step-by-Step Directions

To create Beef Tzimmes, following these precise steps will ensure a mouthwatering result:

1. Prepare the Beef: Pat the beef dry with paper towels, season it generously with salt and pepper. This step enhances the beef’s flavor while developing a brown crust during frying.

2. Sear the Beef: In a large Dutch oven or heavy soup pot, heat 1½ tablespoons of the olive oil over medium-high heat. Once hot and shimmering, add half of the beef. Sear it for about 5 minutes, allowing it to develop a rich, brown crust. Remove to a plate and repeat with the remaining beef.

3. Sauté Aromatics: In the same pot, add the onions, garlic, and balsamic vinegar. Sauté while scraping up the flavorful brown bits from the bottom of the pan for about 5 minutes until the onions are soft.

4. Incorporate the Tomato Paste: Stir in the tomato paste and cook for an additional minute, allowing its deep flavors to meld.

5. Combine Ingredients: Add the browned beef back into the pot, sprinkle with flour, and stir until well incorporated. This step ensures the beef is coated and helps thicken the stew.

6. Add Juices and Broth: Pour in the orange juice, water, and beef broth. Toss in the bay leaf, rosemary sprigs, 2 teaspoons of thyme, and brown sugar. Stir well to deglaze the pot and bring all flavors together.

7. Simmer the Stew: Bring the mixture to a boil, cover the pot with a lid, and reduce the heat to a gentle simmer. Let it cook for 2 hours, allowing the flavors to deepen and the beef to become tender.

8. Add Vegetables: After 2 hours, add the carrots and apricots to the pot. Cover again and cook for another 30 minutes.

9. Final Ingredients: Add the sweet potatoes and prunes and simmer for a final 30 minutes until all vegetables and beef are fork-tender.

10. Finishing Touches: Remove and discard the bay leaf and rosemary sprigs. Taste the stew, adjusting seasoning as needed. Serve warm, garnishing with the remaining fresh thyme.

Tips & Tricks

• Searing the Beef: Make sure not to overcrowd the pot when browning the beef. This allows for proper browning and developing a rich flavor.
• Advance Prep: Flavor improves if made a day ahead; allow it to cool, store in the refrigerator, and reheat gently when ready to serve.
• Fresh Herbs: Using fresh herbs enhances the overall flavor profile of the stew. Dried herbs can be used in a pinch, but they won’t provide the same depth.

Serving Suggestions & Pairings

Beef Tzimmes shines as a stand-alone dish, served with a hunk of crusty bread for dipping. For a well-rounded meal, consider pairing it with a fresh green salad drizzled with a citrus vinaigrette. Additionally, a side of creamy mashed potatoes or couscous could work beautifully to soak up the flavorful broth.

Nutritional Information

A serving of Beef Tzimmes contains approximately 450 calories, with decent levels of protein due to the beef and healthful carbs from the sweet potatoes and carrots. Each bowl is packed not only with flavor but also vital nutrients and fibers, making it a balanced meal option.

Storing Tips & Variations

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer preservation, Beef Tzimmes can be frozen for up to 3 months. To reheat, it’s best to thaw in the refrigerator overnight and warm gently on the stove over medium heat.

Consider variations such as adding different vegetables like parsnips or turnips for a unique twist. For a different flavor profile, a pinch of cinnamon or nutmeg can create an unexpected depth that marries beautifully with the sweet ingredients.

Conclusion

Beef Tzimmes is more than a dish; it’s a warm embrace of flavors and memories. When you make this stew, you’re not just feeding your body; you’re nourishing your soul. Embrace the comfort this recipe provides, and don’t forget to share your experiences and any personal touches you add!

FAQs

1. Can I use a different type of meat?
Absolutely! You can substitute beef chuck with lamb or even chicken for a lighter version.

2. Is there a vegetarian alternative to this recipe?
Yes! Replace the beef with hearty vegetables like mushrooms and use vegetable broth as a base.

3. Can I make Beef Tzimmes in a slow cooker?
Yes! After sautéing the beef and aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours.

4. How can I adjust the sweetness of the stew?
You can add more or less brown sugar, or swap out some of the dried fruits based on your taste preference.

5. What can I do with leftovers?
Leftovers can be made into a delicious shepherd’s pie. Simply layer the Tzimmes in a baking dish and top with mashed potatoes before baking until golden.

Beef Tzimmes

A comforting stew combining tender beef, sweet carrots, apricots, and sweet potatoes, simmered to perfection for warmth and nostalgia.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Jewish

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 pounds boneless beef chuck, cut into 1½-inch chunks Choose well-marbled pieces for juiciness.
• 2 teaspoons salt Enhances all flavors.
• 1 teaspoon freshly ground black pepper Adds warm spiciness.
• 3 tablespoons olive oil For searing the beef.
• 2 medium yellow onions, cut into 1-inch chunks Adds sweetness and depth.
• 5 cloves garlic, peeled and smashed Imparts robust flavor.
• 2 tablespoons balsamic vinegar Provides tangy contrast.
• 1 tablespoon tomato paste Adds richness to the sauce.
• ¼ cup all-purpose flour A thickening agent.
• ½ cup orange juice Adds a bright note.
• ½ cup water Adjusts consistency.
• 4 cups beef broth Good-quality broth is essential.
• 1 each bay leaf Adds subtle earthiness.
• 2 sprigs fresh rosemary Enhances flavor.
• 4 teaspoons fresh thyme leaves Brings fragrant notes.
• 1 tablespoon brown sugar Balances the flavors.
• 4 large carrots, cut into 1-inch diagonal chunks Adds natural sweetness.
• ½ cup dried apricots Adds delightful sweetness.
• 1 pound sweet potatoes, cut into 1-inch chunks Contributes creamy texture.
• ½ cup prunes Adds rich flavor and chewy texture.

Method

 

Preparation

1. Pat the beef dry with paper towels, then season generously with salt and pepper.
2. In a large Dutch oven or heavy soup pot, heat 1½ tablespoons of olive oil over medium-high heat.
3. Once hot, add half of the beef and sear for about 5 minutes until a brown crust forms. Remove to a plate and repeat with the remaining beef.

Cooking Aromatics

1. In the same pot, add the onions, garlic, and balsamic vinegar. Sauté for about 5 minutes until the onions are soft.
2. Stir in the tomato paste and cook for an additional minute.

Combine Ingredients

1. Add the browned beef back into the pot, sprinkle with flour, and stir until well incorporated.
2. Pour in the orange juice, water, and beef broth. Toss in the bay leaf, rosemary sprigs, thyme, and brown sugar. Stir well to deglaze the pot.

Simmering

1. Bring the mixture to a boil, cover, and reduce the heat to a gentle simmer. Cook for 2 hours.

Adding Vegetables

1. After 2 hours, add the carrots and apricots. Cover and cook for another 30 minutes.
2. Add the sweet potatoes and prunes and simmer for a final 30 minutes.

Finishing Touches

1. Remove the bay leaf and rosemary sprigs. Taste and adjust seasoning if needed. Serve warm.

Notes

For best results, do not overcrowd the pot when browning the beef. Flavor improves if made a day ahead and stored in the refrigerator. Fresh herbs are recommended for enhanced flavor.