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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.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 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 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.