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A heartwarming Jewish-American stew with tender beef, sweet carrots, and prunes slow-cooked in a honey-orange sauce. This classic dish is a staple for Rosh Hashanah, bringing sweetness and warmth to the holiday table.
For 6 servings
Prepare for Cooking
Sear the Beef
Sauté Aromatics
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A heartwarming Jewish-American stew with tender beef, sweet carrots, and prunes slow-cooked in a honey-orange sauce. This classic dish is a staple for Rosh Hashanah, bringing sweetness and warmth to the holiday table.
This jewish_american recipe takes 200 minutes to prepare and yields 6 servings. At 940.19 calories per serving with 84.42g of protein, it's a moderately challenging recipe perfect for dinner or supper or lunch.
Assemble the Tzimmes
Braise in the Oven
Finish and Serve
Swap the prunes for dried apricots or use a combination of both for a slightly tangier flavor profile.
Omit the beef and use 4 lbs of mixed root vegetables like butternut squash, parsnips, and extra sweet potatoes. Use vegetable broth instead of beef broth.
Add a pinch of ground cloves or allspice along with the cinnamon and ginger for a more complex, warm spice flavor.
After searing the beef and sautéing the aromatics on the stovetop, transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours.
Carrots and sweet potatoes are excellent sources of beta-carotene, which the body converts into Vitamin A. This nutrient is crucial for maintaining healthy vision, immune function, and skin.
Beef is a complete protein source, providing all the essential amino acids necessary for building and repairing tissues, including muscle, and supporting overall body function.
The combination of carrots, sweet potatoes, and prunes provides a significant amount of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
The complex carbohydrates from the root vegetables combined with protein and fats from the beef offer a balanced source of long-lasting energy, making it a very satisfying and hearty meal.
Tzimmes is a traditional Ashkenazi Jewish sweet stew typically made from carrots and dried fruits like prunes or raisins, often combined with other root vegetables and sometimes meat. It's especially popular during the holiday of Rosh Hashanah, symbolizing a wish for a sweet new year.
The best cuts are tough, collagen-rich cuts that become tender and flavorful with long, slow cooking. Beef brisket, chuck roast, or flanken-style short ribs are all excellent choices.
Yes, absolutely. Follow the instructions for searing the beef and sautéing the onions on the stovetop first, as this builds crucial flavor. Then, transfer everything to your slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
It's a mix. It's packed with vitamins and fiber from the carrots, sweet potatoes, and prunes, and protein from the beef. However, it is also high in sugar from the honey, brown sugar, and dried fruit, and can be high in fat depending on the cut of beef. It's best enjoyed as a special occasion dish in moderation.
A 1.5 cup serving of this Beef and Carrot Tzimmes contains approximately 650-750 calories. The exact number can vary based on the fat content of the beef and the precise size of the vegetables.
Yes, Tzimmes is an excellent make-ahead dish. In fact, many people believe it tastes even better the next day after the flavors have had more time to meld. Store it in an airtight container in the refrigerator for up to 4 days.