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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.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
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.