Tzimmes (Root Vegetable Stew)

By garciamoss

Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.

Ingredients

• 3 tbsp. olive oil
• 2 lb. beef chuck, cut into 1 1/2″ cubes
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. freshly grated nutmeg
• 2 large yellow onions, minced
• 4 cups beef stock
• 2 lb. sweet potatoes, peeled and cut into 1 1/2″ cubes
• 8 oz. pitted prunes, halved
• 2 carrots, cut into 1 1/2″ lengths
• 1 tbsp. honey (optional)
• 1 tbsp. finely chopped parsley

Details

Adapted from saveur.com

Preparation

Step 1

1. Heat oil in a 6-qt. Dutch oven over medium-high heat; season beef with salt and pepper. Working in batches, add beef to pot, and cook, turning, until browned all over, about 8 minutes; transfer to a plate and set aside. Add cinnamon, ginger, nutmeg, and onions, season with salt and pepper, and cook, stirring, until soft, about 5 minutes. Return beef to pot along with stock, and bring to a boil; reduce heat to medium-low, and cook, covered partially, until beef is barely tender, about 1 hour.

2. Add potatoes, prunes, and carrots; cook, uncovered, until tender, about 1 hour. Remove from heat, stir in honey, and sprinkle with parsley.