Sukkot Recipe: Tzimmes (Root Vegetable Stew)

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 6–8)

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

INSTRUCTIONS
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.