Beef Tzimmes

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A comforting beef and vegetable stew sweetened with dried fruit, tzimmes is a Jewish holiday staple, especially on Rosh Hashanah.

This is a cheffy version of my maternal grandmother’s tzimmes, a comforting beef and vegetable stew sweetened with dried fruit and orange juice. The dish is a Jewish holiday staple, especially on Rosh Hashanah, when we eat sweet and honey-flavored dishes to symbolize a sweet and prosperous new year. In Yiddish, the word “tzimmes” (pronounced tsi-miss) means to make a big fuss – and it’s true that making tzimmes is somewhat of to-do. But it is 100% worth the effort. Plus, the smell of tzimmes simmering on the stove for hours is nearly as enjoyable as eating it. Many versions of tzimmes are made without beef and are more of a side dish. This version stands alone as a main course. Serve with matzo ball soup and apple cake.

What You’ll Need To Make Beef Tzimmes

The most important thing is to start with the right cut of meat. You want to buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged as “stew meat,” especially if it looks lean (I can guarantee you it will not get tender, no matter how long you cook it).

How To Make Beef Tzimmes

Begin by removing any large chunks of fat that are easy to get to but don’t overdo it with the trimming, as the fat helps make the beef tender.

Pat the beef dry and season with the salt and pepper.

After heating the oil over medium-high heat until it’s hot and shimmering, place half of the beef in the pan and brown, turning with tongs, for about 5 minutes

To sear the meat properly, let the meat develop a nice brown crust before turning.

Add the onions, garlic, and balsamic vinegar to the pot; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes.

Add the tomato paste and cook for 1 minute more.

Add the beef with its juices back to the pan and sprinkle with the flour.

Stir with the wooden spoon until the flour is dissolved.

Add the orange juice, water, beef broth, bay leaf, rosemary, 2 teaspoons of the thyme, and the sugar. Stir to loosen any brown bits from the bottom of the pan and bring to a boil.

After the stew has cooked for 2 hours, add the carrots and apricots. Cover and continue cooking for 30 minutes.

Add the sweet potatoes and prunes and cook for 30 minutes more.

Fish out the bay leaf and rosemary sprigs and discard. Taste and adjust seasoning, if necessary. Serve the stew or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. (The flavor of the stew improves if made at least 1 day ahead.) Reheat, covered, over medium heat until hot throughout. Garnish with the remaining fresh thyme leaves.

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