Beef Tzimmes is a comforting, hearty dish that’s perfect for family gatherings or cozy nights at home. The combination of tender beef simmered with sweet and savory ingredients creates a wonderful medley of flavors that warms the soul. This dish is not only easy to prepare but also evokes nostalgic feelings for many who grew up enjoying it. Following this recipe will guide you step-by-step through the process, ensuring a delicious meal to cherish and share with loved ones.

Ingredients

• 3 pounds boneless beef chuck: Choose well-marbled cuts for maximum flavor and tenderness, cut into 1½-inch pieces.
• 2 teaspoons salt: This enhances the meat’s natural flavors.
• 1 teaspoon freshly ground black pepper: Adds a subtle kick that pairs beautifully with the beef.
• 3 tablespoons olive oil: For sautéing, offering a rich depth of flavor.
• 2 medium yellow onions: Cut into hearty 1-inch chunks for sweetness.
• 5 large cloves garlic: Peeled and smashed to release their aromatic essence.
• 2 tablespoons balsamic vinegar: Provides a sweet and tangy note.
• 1 tablespoon tomato paste: For a rich, umami flavor that rounds out the dish.
• ¼ cup all-purpose flour: Helps thicken the sauce for a deliciously creamy texture.
• ½ cup orange juice: Freshly squeezed from about 2 oranges adds brightness.
• ½ cup water: Balances the flavors while adding moisture.
• 4 cups beef broth: The base for a hearty stew, infusing each bite with deep flavor.
• 1 bay leaf: Adds a subtle herbal undertone.
• 2 sprigs fresh rosemary: Offers an aromatic fragrance throughout your dish.
• 4 teaspoons fresh thyme leaves (divided): Earthy and bright, enhancing the dish’s complexity.
• 1 tablespoon brown sugar: Balances the savory flavors with a touch of sweetness.
• 4 large carrots: Peeled and cut into 1-inch diagonal chunks for a sweet, colorful addition.
• ½ cup dried apricots: Chewy and sweet, they provide a delightful contrast to the savory beef.
• 1 pound sweet potatoes: Peeled and cut into 1-inch chunks for added creaminess.
• ½ cup prunes: Their sweetness complements the savory notes beautifully.

Step-by-Step Directions

Begin by patting the beef dry and seasoning it generously with salt and pepper. In a large Dutch oven or heavy soup pot, heat 1½ tablespoons of olive oil over medium-high heat until it’s hot and shimmering. Carefully add half of the beef to the pot, allowing it to brown nicely, which should take about 5 minutes. Once browned, transfer the beef to a plate and repeat with the remaining oil and beef. The goal is to develop a rich, brown crust that enhances flavor, so resist the urge to move the beef around too much initially.

Next, in the same pot, add the onions and garlic, followed by the balsamic vinegar. Cook them together, stirring with a wooden spoon and scraping up any brown bits from the pot’s bottom. This adds layers of flavor to your dish. Cook for about 5 minutes until the onions become translucent, then stir in the tomato paste for an additional minute to deepen the flavor profile.

Return the browned beef and any juices back to the pot. Sprinkle the flour over the beef and stir with your wooden spoon until it’s dissolved and well combined. Gradually add in the orange juice, water, and beef broth, stirring continuously. Toss in the bay leaf, rosemary, and 2 teaspoons of thyme, then sprinkle in the brown sugar. Bring everything to a gentle boil, cover with a lid, reduce the heat, and let it simmer for 2 hours.

After the initial cooking time, it’s time to add in the carrots and dried apricots. Again, cover the pot and let it continue simmering for another 30 minutes. Finally, introduce the sweet potatoes and prunes, cooking everything together for an additional 30 minutes or until both the meat and vegetables are fork-tender. Before serving, don’t forget to fish out the bay leaf and rosemary sprigs. Adjust seasoning if needed to make sure all the flavors sing.

Tips & Tricks

• Sear the Meat: Make sure to sear the meat well; a good crust adds depth to the flavor.
• Flavor Development: The stew improves the day after cooking, so consider preparing it a day in advance.
• Thickening Method: If you prefer a thicker sauce, add a bit more flour mixed with water toward the end of the cooking process.
• Cutting Size: Ensure that all meats and vegetables are cut to similar sizes for even cooking.
• Meat Choice: Other cuts of beef, like brisket or round, can be used if chuck is not available.

Serving Suggestions & Pairings

Beef Tzimmes pairs beautifully with a simple green salad and crusty bread. For a more festive feel, consider serving it alongside matzo ball soup during holidays or family gatherings. The rich flavors of the stew also work well with a side of roasted vegetables or potato latkes, adding a satisfying crunch to the meal.

Nutritional Information

This dish serves approximately 8 and is hearty and delicious, making it great for gatherings. One serving of Beef Tzimmes contains roughly:

• Calories: 450
• Protein: 35g
• Carbohydrates: 50g
• Fat: 15g
• Fiber: 8g

While this dish is rich and comforting, it’s best enjoyed as part of a balanced meal with fresh veggies or a salad on the side.

Storing Tips & Variations

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the stew in portion-sized containers for up to 3 months. Reheat gently on the stove, stirring frequently until heated through.

Variations can include adding other root vegetables like parsnips or turnips. For a spicier version, include a pinch of red pepper flakes.

Conclusion

Give Beef Tzimmes a try for your next family dinner or special occasion. The blend of savory beef with sweet apricots and warming spices creates a delicious harmony that is sure to please everyone at your dining table. Once you’ve made it, we’d love for you to share your experience. Don’t forget to celebrate with family while enjoying this delightful stew!

FAQs

1. Can I use a slow cooker for this recipe?
   Yes, you can! Brown the beef as instructed, then transfer everything to the slow cooker and cook on low for 6-8 hours.

2. What can I substitute for beef broth?
   You can use vegetable broth or chicken broth for a lighter version, but it will change the flavor slightly.

3. Is it necessary to add prunes and dried apricots?
   While they add sweetness, you can replace them with other dried fruits like raisins or leave them out altogether if desired.

4. Can I use frozen vegetables instead?
   Fresh vegetables offer the best texture and flavor, but frozen can work in a pinch—just be sure to adjust the cooking time.

5. How spicy is this dish?
   This recipe is not spicy; the sweetness of the dried fruit balances the flavors. If you prefer more heat, consider adding a jalapeño or some minced red pepper to the mix.

Beef Tzimmes

Beef Tzimmes is a comforting, hearty dish with tender beef simmered in a medley of sweet and savory ingredients, perfect for family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 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 Choose well-marbled cuts for maximum flavor and tenderness, cut into 1½-inch pieces.
• 2 teaspoons salt Enhances the meat’s natural flavors.
• 1 teaspoon freshly ground black pepper Adds a subtle kick that pairs beautifully with the beef.
• 3 tablespoons olive oil For sautéing, offering a rich depth of flavor.
• 2 medium yellow onions Cut into hearty 1-inch chunks for sweetness.
• 5 large cloves garlic Peeled and smashed to release their aromatic essence.
• 2 tablespoons balsamic vinegar Provides a sweet and tangy note.
• 1 tablespoon tomato paste For a rich, umami flavor.
• ¼ cup all-purpose flour Helps thicken the sauce.
• ½ cup orange juice Freshly squeezed from about 2 oranges.
• ½ cup water Balances the flavors while adding moisture.
• 4 cups beef broth Base for a hearty stew.
• 1 leaf bay leaf Adds a subtle herbal undertone.
• 2 sprigs fresh rosemary Offers an aromatic fragrance.
• 4 teaspoons fresh thyme leaves Earthy and bright, enhancing complexity.
• 1 tablespoon brown sugar Balances the savory flavors.
• 4 large carrots Peeled and cut into 1-inch diagonal chunks.
• ½ cup dried apricots Provides a delightful sweetness.
• 1 pound sweet potatoes Peeled and cut into 1-inch chunks.
• ½ cup prunes Adds sweetness to the savoriness.

Method

 

Preparation

1. Pat the beef dry and 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 until hot.
3. Add half of the beef to the pot and brown for about 5 minutes. Transfer to a plate and repeat with remaining oil and beef.

Cooking

1. In the same pot, add the onions and garlic. Add balsamic vinegar and cook, stirring to scrape up brown bits, for about 5 minutes until onions are translucent.
2. Stir in the tomato paste for an additional minute.
3. Return the browned beef and juices to the pot. Sprinkle flour over beef and stir until combined.
4. Gradually add orange juice, water, and beef broth, stirring continuously.
5. Add bay leaf, rosemary, 2 teaspoons of thyme, and brown sugar. Bring to a gentle boil.
6. Cover and reduce heat, letting it simmer for 2 hours.
7. Add carrots and dried apricots and simmer for an additional 30 minutes.
8. Add sweet potatoes and prunes, cooking until everything is fork-tender, about 30 minutes.
9. Before serving, remove bay leaf and rosemary sprigs. Adjust seasoning as needed.

Notes

Sear the meat well for depth of flavor. The stew improves the day after cooking. If you prefer a thicker sauce, add more flour mixed with water at the end of cooking. Ensure all cuts of meat and vegetables are similar sizes.