Tzimmes (Root Vegetable Stew)
Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
Yield: serves 6-8
- 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
- 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.
- Add potatoes, prunes, and carrots; cook, uncovered, until tender, about 1 hour. Remove from heat, stir in honey, and sprinkle with parsley.