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Beef Tzimmes

A comforting stew combining tender beef, sweet carrots, apricots, and sweet potatoes, simmered to perfection for warmth and nostalgia.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
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.