Beef Tzimmes is a comforting and hearty dish that bursts with flavor and warmth, making it the perfect recipe to gather family around the table. This classic stew brings together tender pieces of beef, sweet potatoes, and dried fruits, creating a delightful combination of savory and sweet that warms the heart and satisfies the soul. In this step-by-step guide, I’ll take you through the process of creating this beloved meal, highlighting each ingredient and technique to ensure your Beef Tzimmes turns out perfectly every time.

Ingredients

For this flavorful dish, you’ll need the following ingredients to create a rich and satisfying meal:

• 3 pounds boneless beef chuck – Opt for well-marbled pieces cut into 1½-inch cubes. This cut ensures a juicy and tender result.
• 2 teaspoons salt – Enhances the natural flavors of the beef and vegetables.
• 1 teaspoon freshly ground black pepper – Adds a bit of warmth and depth.
• 3 tablespoons olive oil – Used for browning the meat, contributing a lovely richness.
• 2 medium yellow onions – Cut into 1-inch chunks, these add a sweet and aromatic base to the stew.
• 5 large cloves garlic – Peeled and smashed, garlic imparts a robust flavor.
• 2 tablespoons balsamic vinegar – This brings a touch of tanginess and complexity to the dish.
• 1 tablespoon tomato paste – A concentrated essence of tomatoes, enhancing the stew’s richness.
• ¼ cup all-purpose flour – Used for thickening the stew, giving it a satisfying consistency.
• ½ cup orange juice – Freshly squeezed from about two oranges, adding brightness and a hint of sweetness.
• ½ cup water – Adjusts the consistency of the stew as it cooks.
• 4 cups beef broth – The base of the stew, infusing it with savory goodness.
• 1 bay leaf – A fragrant herb that contributes additional depth of flavor.
• 2 sprigs fresh rosemary – Adds an aromatic herbal note; fresh is key.
• 4 teaspoons fresh thyme leaves – Divided; this herb offers a comforting earthiness.
• 1 tablespoon brown sugar – Balances the savory flavors with a touch of sweetness.
• 4 large carrots – Peeled and cut into 1-inch diagonal chunks, these add sweetness and texture.
• ½ cup dried apricots – These provide a lovely bite of sweetness amidst the savory ingredients.
• 1 pound sweet potatoes – Peeled and cut into 1-inch chunks, they bring creaminess and a pop of color.
• ½ cup prunes – Their sweetness complements the other elements beautifully.

Step-by-Step Directions

To begin crafting your Beef Tzimmes, follow these straightforward steps to ensure a delicious outcome.

1. Prepare the Beef: Start by patting the beef dry with paper towels. Season the beef cubes generously with salt and pepper. This simple step sets the foundation for flavor.

2. Brown the Meat: In a large Dutch oven or heavy soup pot, heat 1½ tablespoons of olive oil over medium-high heat until shimmering. Add half of the beef to the pot and brown it for about 5 minutes, turning with tongs. To achieve that perfect crust, resist the urge to move the meat around too much. Remove the beef from the pot and set it aside. Add the remaining oil and brown the rest of the beef in the same manner.

3. Sauté Aromatics: Once the meat is browned and set aside, add the onions and smashed garlic cloves to the pot. Stir in the balsamic vinegar, scraping up the brown bits stuck to the bottom of the pan. Sauté for about 5 minutes until the onions are soft and aromatic.

4. Incorporate Tomato Paste and Flour: Stir in the tomato paste and cook for an additional minute to deepen the flavor. Return the beef to the pot, and sprinkle with the flour. Stir gently until the flour has dissolved, about 1 minute.

5. Add Liquids and Herbs: Pour in the orange juice, water, and beef broth, followed by the bay leaf, rosemary, 2 teaspoons of thyme, and the brown sugar. Stir to combine all ingredients and bring the mixture to a boil.

6. Simmer: Once boiling, cover the pot with a lid, reduce the heat to a simmer, and let it cook for 2 hours. This slow cooking process tenderizes the beef and melds all the flavors together beautifully.

7. Add Vegetables: After the initial cooking time, add the carrots and apricots to the pot. Stir gently, cover, and let it cook for another 30 minutes.

8. Final Touches: Finally, add the sweet potatoes and prunes. Cook for an additional 30 minutes, or until all vegetables and meat are tender. Discard the bay leaf and rosemary sprigs before serving. Taste the stew and adjust the seasoning if necessary. For the best flavor, let it reach room temperature and refrigerate overnight. Reheat before serving and garnish with the remaining fresh thyme leaves.

Tips & Tricks

• Marinating the Beef: For an even deeper flavor, consider marinating the beef in the balsamic vinegar and some herbs for a couple of hours or overnight before browning.
• Don’t Rush the Browning: Allow the beef to develop a rich, brown crust. This enhances the overall flavor of the dish.
• Make Ahead: Beef Tzimmes tastes even better the next day as the flavors continue to develop. Prepare it a day in advance for a richer taste.

Serving Suggestions & Pairings

Beef Tzimmes is a delightful dish that can stand alone on your dining table. Serve it warm, garnished with a sprinkle of fresh thyme. It pairs beautifully with crusty bread or fluffy challah for dipping into the flavorful broth. For an additional side, consider a fresh green salad or roasted Brussels sprouts to balance the richness of the stew. This dish is perfect for cozy family dinners and holiday feasts alike.

Nutritional Information

Each serving of Beef Tzimmes provides an excellent source of protein and vitamins from the beef and vegetables. A typical serving contains approximately 450 calories, with around 28 grams of protein, 20 grams of carbohydrates, and 25 grams of fat. This dish is not only satisfying but also packed with nutrients that promote overall health when enjoyed as part of a balanced diet.

Storing Tips & Variations

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The stew can also be frozen for up to 3 months; just be sure to cool it completely before transferring to freezer-safe containers. To reheat, simply thaw in the refrigerator overnight and warm it on the stove over medium heat until heated through.

Variations for Beef Tzimmes are endless! You can switch up the vegetables by adding parsnips or using different dried fruits like figs or raisins to suit your taste.

Conclusion

Beef Tzimmes is a dish that delights the senses and warms the heart, perfect for any occasion. Whether you’re making it for a family get-together or just a regular weeknight dinner, I encourage you to try this recipe and experience the wonderful flavors for yourself. Feel free to share your cooking journey and any tweaks you made to the recipe—it’s always great to hear from fellow cooking enthusiasts!

FAQs

1. Can I use a different cut of beef for this recipe?

   • Yes, you can use a brisket or round roast instead of chuck, but avoid lean cuts as they may not be as tender.

2. How can I make this dish gluten-free?

   • Substitute the all-purpose flour with a gluten-free flour blend or cornstarch mixed with water.

3. Can I add other vegetables?

   • Absolutely! Feel free to experiment with vegetables like parsnips, turnips, or bell peppers.

4. Is Beef Tzimmes suitable for meal prep?

   • Yes, it stores well and often tastes better the next day, making it perfect for meal prepping.

5. What should I do if I don’t have fresh herbs?

   • Dried herbs can be used in a pinch, but use them sparingly—about a third of the amount called for fresh, as dried herbs are more potent.

Beef Tzimmes

Beef Tzimmes is a comforting and hearty stew that combines tender beef, sweet potatoes, and dried fruits for a delightful mix of savory and sweet.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Jewish

Calories: 450

Ingredients Method Notes

Ingredients

  

Beef and Seasonings

• 3 pounds boneless beef chuck Well-marbled, cut into 1½-inch cubes
• 2 teaspoons salt Enhances the natural flavors
• 1 teaspoon freshly ground black pepper Adds warmth and depth
• 3 tablespoons olive oil For browning the meat

Aromatics

• 2 medium yellow onions Cut into 1-inch chunks
• 5 large cloves garlic Peeled and smashed
• 2 tablespoons balsamic vinegar Adds tanginess
• 1 tablespoon tomato paste For richness

Stew Base

• ¼ cup all-purpose flour For thickening the stew
• ½ cup orange juice Freshly squeezed from about two oranges
• ½ cup water Adjusts the stew’s consistency
• 4 cups beef broth Savory base
• 2 sprigs fresh rosemary Adds aroma
• 4 teaspoons fresh thyme leaves Divided for seasoning
• 1 tablespoon brown sugar Balances flavors

Vegetables and Fruits

• 4 large carrots Peeled and cut into 1-inch diagonal chunks
• ½ cup dried apricots Provides sweetness
• 1 pound sweet potatoes Peeled and cut into 1-inch chunks
• ½ cup prunes Complementing sweetness

Method

 

Preparation

1. Pat the beef dry with paper towels and season generously with salt and pepper.
2. In a large Dutch oven, heat 1½ tablespoons of olive oil over medium-high heat.

Browning the Meat

1. Brown half of the beef for about 5 minutes, turning with tongs, then set aside. Repeat with the remaining beef.

Sautéing Aromatics

1. Add onions and garlic to the pot, then stir in balsamic vinegar.
2. Sauté for about 5 minutes until onions are soft.

Incorporating Ingredients

1. Stir in tomato paste and cook for an additional minute.
2. Return the beef to the pot and sprinkle with flour, stirring gently until dissolved.

Simmering the Stew

1. Add orange juice, water, beef broth, bay leaf, rosemary, thyme, and brown sugar. Bring to a boil.
2. Cover, reduce heat, and simmer for 2 hours.

Adding Vegetables

1. After 2 hours, add carrots and apricots, cover, and cook for another 30 minutes.
2. Then add sweet potatoes and prunes, cooking for an additional 30 minutes.

Final Touches

1. Discard bay leaf and rosemary, adjust seasoning if necessary.
2. For best flavor, refrigerate overnight and reheat before serving.

Notes

Consider marinating the beef for deeper flavor. Allow the beef to brown adequately for enhanced taste. Beef Tzimmes tastes better the next day.