Tsimmes (Beef, Carrot and Sweet Potato Stew)

I grew up in Iraq and the version with dried prunes and apricots was one of my favorite dishes. It was cooked with lamb and served over rice. It was eaten by the whole population especially in the south in the winter. A large Jewish population remained in Iraq after the fall of Babylon for over two thousand years. They influenced the culture, customs and the cuisine in Iraq.

The correct pronunciation for tsimmess begins with ts sound as in tse-the fly. Thanks for bringing back a great idea!

I made this with stew meat because that’s what I had, and I didn’t cook it the night before because I have no room in my fridge for a Dutch oven. It came out rich and hearty with delicious vegetables and tender meat anyway, and did not require much effort. It is definitely sweet, though, which was a new way to eat beef in our house, and which yielded mixed reviews. I’d still make it again, just maybe not for the pickier one, and with a few less prunes to cut the sweetness a bit.

Nu? There is no meat in my grandmother's delicious tzimmes. Prunes always, sweet potato or carrots, onion, maybe an apple. Always parve. Chulent has meat, but we make vegan chulent with beans.

I'm usully a big fan of Joan Nathan's recipes. But this recipe had a lot wrong w/it, and I followed it to a T. Then I spent the next day and half trying to salvage it. Really, the meat should have been floured and browned, but I didn't do that - it wasn't called for in the recipe. The meat was anemic. And the picture of the dish shows browned meat!! Deceptive. No umami, no depth. Also was very watery and flat. Had to make a roux using the sauce & add in spices over the following days.

I have never made, eaten, or seen tzimmes with meat. It always has carrots and honey/sugar, and typically has dried fruit and orange juice. Sometimes I've seen it with sweet potato, as you mentioned, or apple.

This was my first attempt at this dish that was my father’s fav until he got diabetes. Old versions too sweet with added brown sugar or honey. I liked the broth. I skimmed the fat second day but assure everyone there is plenty left and meat remains unctuous. Almost too sweet with just sweet potatoes carrots onions and prunes. Surprisingly easy. Made FOUR large servings as entree, not 6-8 unless as side.

The only part I would skip is skimming the fat off. Once the dish is all done, the fat is more flavorful and makes a great base spread for a sandwich...

Works great in an instant pot. I’ve used many combos of dried fruits over the years but always prunes. Apricots offset the sweetness of the prunes and I’ve used dried cherries, cranberries, plums in various combos depending on what I want to use up from the pantry. It all works.

Thank you Joan for making my mom very happy. At 95, a taste from the holidays and made by her son is a gift. Although she can't remember which sweet fruit she added, she loved the prunes and thought that was a perfect addition. Very easy to prepare, I was totally confident with your recipe.

Short Ribs regardless of where on the animal will render quite a bit of fat.

My Nana made it with matzoh balls, or other little dumplings. I have never been able to make it because my mother could only write down what she said: "Just enough sugar, a little of this, enough of that." I will start with this recipe and see if I can alter it to make is like Nana's!

I'm planning on doing this in the slow cooker, and would put everything in the pot on low for 8 hours. Since there's no browning for this recipe, it becomes an incredibly easy, yet festive, Rosh Hashanna main dish. I would limit the amount of water though, the onions and meat are going to give off a fair amount.

Also- Even if you don’t think you like prunes, Use them . They add a depth of flavor missing with apricots (I tried both). Easy to remove when serving. And No one says you can’t save and use or freeze fat removed once cold.

nilene: You ask, "Can this be frozen?" Yes, it can. See this from article that accompanies the recipe. "She usually makes a double batch, putting one in the freezer to save for emergencies like mine, or for visits from her children or grandchildren."