Beef Tzimmes Recipe
Sweetened with prunes, this beef and root vegetable stew is an autumn staple at Jewish holiday tables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pot
- Stove
- Plate
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Ladle
- Tongs
- Mixing bowl
Ingredients
- 3 Tbsp. olive oil
- 2 lb. beef chuck, cut into 1½-in. cubes
- Kosher salt
- 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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