Beef and Carrot Tzimmes
A sweet and savory Jewish stew that brings tender chunks of beef together with carrots, dried fruit, and a touch of honey. Slowly simmered until the meat falls apart and the carrots soak up all the rich, glossy sauce. A warm, comforting dish that's a staple at Rosh Hashanah and holiday gatherings.
For 4 servings
- prep
Pat the beef dry and season.
Pat the beef cubes completely dry with paper towels. Season all over with salt and black pepper.
- fry · ~15 min
Brown the beef in batches.
1.Heat 1 tbsp olive oil in a dutch oven over medium-high heat until shimmering.2.Add half the beef cubes in a single layer and sear until deeply browned on all sides (6-8 min).3.Transfer browned beef to a plate and repeat with remaining oil and beef.4.Set all browned beef aside.TIPDon't crowd the pot — browning in batches builds the deep savory base. - saute · ~6 min
Cook the onions and garlic.
In the same pot, add the diced onions and cook over medium heat until softened and translucent, about 5 minutes. Add the minced garlic, cinnamon powder, and nutmeg. Sauté until fragrant, about 30 seconds.
- simmer · ~60 min
Return beef and add liquids, then simmer.
1.Return the browned beef and any accumulated juices to the pot.2.Pour in the water and orange juice. Stir everything together and bring to a boil.3.Cover, reduce heat to low, and simmer gently for 1 hour.TIPKeep the simmer gentle — a vigorous boil will toughen the meat. - simmer · ~45 min
Add carrots, sweet potato, prunes, and honey.
1.Stir in the carrot rounds, sweet potato cubes, and halved prunes.2.Drizzle the honey over the top and stir to combine.3.Cover and continue simmering for another 45 minutes, or until the beef is fork-tender and the vegetables are soft.4.Taste and adjust salt if needed.TIPIf the sauce looks too thin, remove the lid for the last 15 minutes to let it reduce into a glossy glaze. - rest · ~5 min
Rest briefly off the heat.
Remove the pot from heat and let it rest, covered, for 5 minutes. The sauce will thicken slightly as it cools.
- serve
Garnish and serve warm.
Spoon the tzimmes into bowls and scatter fresh chopped parsley over the top. Serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the beef extremely dry with paper towels for a deep, dark sear.
- 2Brown the meat in batches—crowding the pot steams instead of sears.
- 3Use a heavy Dutch oven to maintain steady, gentle heat during the long simmer.
- 4For thicker sauce, remove the lid for the last 15 minutes of cooking.
- 5Taste the honey sweetness before adding extra—prunes add natural sugars.
- 6Let the dish rest 5 minutes off heat so the sauce clings to every piece.
- 7Cool leftovers completely before refrigerating; reheat gently to keep meat tender.
Adapt it for your goals.
Vegetarian
Replace beef with 400g of halved cremini mushrooms or 1 can of chickpeas (drained) for a meatless version that still feels hearty. Simmer 30 minutes less since the mushrooms cook faster.
low sugarLow-sugar
Reduce honey to 1 tablespoon and swap prunes for dried unsweetened cranberries or goji berries. Add an extra pinch of cinnamon to boost perceived sweetness without sugar.
slow cookerSlow cooker
After browning the beef and sautéing onions, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4 hours. Add the honey and orange juice at the beginning for deeper melding.
root vegetable mixRoot vegetable mix
Swap half the sweet potato for parsnips or turnips for a slightly earthier, less sweet tzimmes. Add them at the same time as the carrots.
Why this is on our healthy list.
Rich in Beta-Carotene
Carrots and sweet potatoes are packed with beta-carotene, a powerful antioxidant that supports eye health and immune function.
Natural Sweetness Without Refined Sugar
The dish relies on honey, prunes, and orange juice for sweetness, offering a more nutrient-dense alternative to white sugar.
High-Quality Protein and Iron
Beef chuck provides complete protein and heme iron, which is easily absorbed and helps prevent anemia.
Dietary Fiber from Prunes and Vegetables
Prunes, carrots, and sweet potatoes contribute fiber that aids digestion and promotes gut health.
Frequently asked questions
Yes, beef brisket or boneless short ribs work very well—they are also tough cuts with lots of collagen that become tender with long, moist cooking. Trim excess fat before browning.
