Beef Tzimmes

Name: Beef Tzimmes
Prep time: PT0D0H0M
Cook time: PT0D2H39M
Total time: PT0D2H39M
Yield: 6–8
Ingredients: 3 Tbsp. olive oil; 2 lb. beef chuck, cut into 1½-in. cubes; Kosher salt and freshly ground black pepper; 1½ tsp. ground cinnamon; ½ tsp. ground ginger; ¼ tsp. freshly grated nutmeg; 2 large onions, finely chopped; 4 cups beef stock; 2 lb. sweet potatoes, peeled and cut into 1½-in. cubes; 8 oz. pitted prunes, halved; 2 carrots, cut into 1½-in. lengths; 1 Tbsp. honey (optional); 1 Tbsp. finely chopped parsley leaves

This Jewish holiday staple pairs hearty chuck with sweet root vegetables.

Serves
6–8
Time
2 hours 40 minutes

PHOTO: DAVID MALOSH • FOOD STYLING: PEARL JONES • PROP STYLING: SOPHIE STRANGIO

By Elka Pinson

Updated on September 22, 2025

Tzimmes is eaten throughout the year by Ashkenazi Jews (who have roots in Central and Eastern Europe), but its inclusion of fall produce—like carrots and sweet potatoes—makes it a staple at autumn holidays, including Rosh Hashana and Sukkot. This version, adapted from Elka Pinson, one of the founders of the now-closed Center for Kosher Culinary Arts in Brooklyn, is sweetened with prunes and an optional touch of honey.

Featured in “Season of Rejoicing” by Katie Robbins in the October 2011 issue.

Ingredients

3 Tbsp. olive oil
2 lb. beef chuck, cut into 1½-in. cubes
Kosher salt and freshly ground black pepper
1½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
2 large onions, finely chopped
4 cups beef stock
2 lb. sweet potatoes, peeled and cut into 1½-in. cubes
8 oz. pitted prunes, halved
2 carrots, cut into 1½-in. lengths
1 Tbsp. honey (optional)
1 Tbsp. finely chopped parsley leaves

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Instructions

Step 1

To a large heavy pot over medium-high heat, add the oil. Season the beef with salt and black pepper. When the oil is hot and shimmering, working in batches, add the beef and cook, turning occasionally, until browned all over, about 8 minutes. Transfer to a plate and set aside.

Step 2

Add the cinnamon, ginger, nutmeg, and onions, season with salt and black pepper, and cook, stirring, until the onions soften, about 5 minutes. Return the beef with any juices to the pot, add the stock, and bring to a boil. Turn the heat to medium-low, cover partially, and simmer until the meat is barely tender, about 1 hour.

Step 3

Add the sweet potatoes, prunes, and carrots. Cook, uncovered, until the meat breaks apart easily when pierced with a fork, about 1 hour. Remove from the heat, stir in the honey if desired, and sprinkle with the parsley.

To a large heavy pot over medium-high heat, add the oil. Season the beef with salt and black pepper. When the oil is hot and shimmering, working in batches, add the beef and cook, turning occasionally, until browned all over, about 8 minutes. Transfer to a plate and set aside.
Add the cinnamon, ginger, nutmeg, and onions, season with salt and black pepper, and cook, stirring, until the onions soften, about 5 minutes. Return the beef with any juices to the pot, add the stock, and bring to a boil. Turn the heat to medium-low, cover partially, and simmer until the meat is barely tender, about 1 hour.
Add the sweet potatoes, prunes, and carrots. Cook, uncovered, until the meat breaks apart easily when pierced with a fork, about 1 hour. Remove from the heat, stir in the honey if desired, and sprinkle with the parsley.