I like this recipe because the slow braising transforms the beef into something melt-in-your-mouth tender, while the vegetables and apricots add natural sweetness. The honey and spices bring everything together into a stew that tastes layered and complex without being difficult to prepare.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 lbs beef chuck, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon black pepper 1 teaspoon salt, or to taste 4 cups beef broth 1 lb carrots, peeled and cut into 1-inch pieces 1 lb sweet potatoes, peeled and cut into 1-inch pieces 1 lb parsnips, peeled and cut into 1-inch pieces 1/2 lb turnips, peeled and cut into 1-inch pieces 1/2 cup dried apricots, halved 1/4 cup honey 2 tablespoons lemon juice Fresh parsley, chopped, for garnish (optional)
Directions
I pat the beef dry with paper towels, season with salt and pepper, and set it aside.
In a Dutch oven, I heat olive oil over medium-high and brown the beef cubes on all sides, about 3–4 minutes per side. I remove and set aside.
I add onion to the pot and cook for 5–7 minutes until softened, scraping up browned bits.
I stir in garlic, ginger, cinnamon, cloves, and allspice, cooking for about 1 minute until fragrant.
I return the beef to the pot and pour in the beef broth, making sure everything is submerged.
I add carrots, sweet potatoes, parsnips, and turnips, then bring everything to a simmer.
I cover the pot and cook on low for 2–3 hours, checking occasionally to ensure there’s enough liquid.
I stir in dried apricots, honey, and lemon juice, then simmer for another 30 minutes until the apricots are plump and the flavors are blended.
I taste and adjust seasoning as needed before serving hot, garnished with parsley if desired.
Servings and Timing
This recipe makes 6–8 servings. It takes about 30 minutes to prep and 2.5–3 hours to cook, for a total of 4 hours.
Variations
Sometimes I use brisket or short ribs instead of chuck for a richer flavor. I also swap dried apricots for prunes or raisins when I want a slightly different sweetness. For a different vegetable mix, I include rutabaga or celeriac. To change up the sweetness, I substitute honey with maple syrup or brown sugar.
Storage/Reheating
I store leftovers in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over low heat. This stew also freezes well for up to 3 months—just thaw overnight in the fridge and reheat before serving.
FAQs
Can I make this recipe in a slow cooker?
Yes, I brown the beef and sauté onions and garlic first, then transfer everything to the slow cooker and cook on low for 6–8 hours.
What other dried fruits can I use?
I sometimes use prunes, golden raisins, or even dates instead of apricots.
Can I make this dish vegetarian?
Yes, I skip the beef and use vegetable broth, adding chickpeas or lentils for protein.
How do I prevent the stew from becoming too sweet?
I adjust the honey amount to taste and balance with extra lemon juice.
Can I use fresh ginger instead of ground?
Yes, I grate about 1 teaspoon of fresh ginger for a brighter flavor.
What cut of beef works best?
I usually use chuck, but brisket and short ribs work beautifully too.
Can I make this ahead of time?
Yes, I often prepare it the day before—the flavors get even better as it rests.
What should I serve with Tzimmes?
I like pairing it with rice, challah bread, or even couscous.
Can I thicken the stew?
Yes, I let it simmer uncovered for a bit longer to reduce the broth.
How do I add more spice?
I sometimes add a pinch of cayenne or extra black pepper for a subtle heat.
Conclusion
Beef Root Vegetable Tzimmes is one of my favorite stews to make when I want a dish that’s hearty, flavorful, and slightly sweet. The slow braising makes the beef incredibly tender, while the root vegetables and dried fruit add warmth and comfort. It’s a meal that feels both nourishing and celebratory, perfect for weeknights or holiday gatherings.
