Celebrate the Passover fast with rich and comforting root and fruit vegetable stew. This stew features a complex and savory rich gravy and is a perfect Passover entrée. Pair with a simple vegetable kugel to sop up the delicious gravy. Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Passover Tzimmes Passover Tzimmes Recipe | CHEFBear.net PT2H30M Serves 6 3 Tablespoons Extra Virgin Olive Oil 2 Pounds Beef Chuck 1 1/2 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Ginger 1/4 Teaspoon Nutmeg 2 Large Yellow Onions 4 Cups Beef Stock 2 Pounds Sweet Potatoes 1/2 Pound Pitted Prunes 2 Large Carrots 1 Tablespoon Honey 1 1/2 Teaspoon Kosher Salt & Freshly Ground Black Pepper 1 Small Bunch Fresh Parsley In a 6-quart Dutch oven over medium-high heat, heat oil and saute beef on all sides, about 8-10 minutes. Remove meat and set aside. Add ginger, nutmeg, cinnamon, salt, pepper, and onions and saute until onions start to soften, about 5 minutes. Stir in stock and seared beef and bring to a boil. Reduce heat to low, partially cover, and simmer until the beef is fork tender, about 1 hour. Add prunes, sweet potatoes, and carrots and continue to simmer for another 1 hour. Remove from heat and stir in honey and parsley.

Passover Tzimmes

Passover Tzimmes Recipe


Celebrate the Passover fast with rich and comforting root and fruit vegetable stew. This stew features a complex and savory rich gravy and is a perfect Passover entrée. Pair with a simple vegetable kugel to sop up the delicious gravy.

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Recipe Information

Flavor Profile

European

Protein

Vegetables

Category

Soups

Serves

6

Total Time

2 Hours 30 Minutes

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Ingredients

      • 3 Tablespoons Extra Virgin Olive Oil
      • 2 Pounds Beef Chuck (Cut Into 1 1/2-Inch Cubes)
      • 1 1/2 Teaspoon Ground Cinnamon
      • 1/2 Teaspoon Ground Ginger
      • 1/4 Teaspoon Nutmeg (Freshly Grated)
      • 2 Large Yellow Onions (Finely Diced)
      • 4 Cups Beef Stock
      • 2 Pounds Sweet Potatoes (Peeled & Cubed)
      • 1/2 Pound Pitted Prunes (Halved)
      • 2 Large Carrots (Cut Into 1 1/2-Inch Lengths)
      • 1 Tablespoon Honey
      • 1 1/2 Teaspoon Kosher Salt & Freshly Ground Black Pepper
      • 1 Small Bunch Fresh Parsley (Minced)

Directions

  1. In a 6-quart Dutch oven over medium-high heat, heat oil and saute beef on all sides, about 8-10 minutes. Remove meat and set aside.
  2. Add ginger, nutmeg, cinnamon, salt, pepper, and onions and saute until onions start to soften, about 5 minutes. Stir in stock and seared beef and bring to a boil.
  3. Reduce heat to low, partially cover, and simmer until the beef is fork tender, about 1 hour. Add prunes, sweet potatoes, and carrots and continue to simmer for another 1 hour.
  4. Remove from heat and stir in honey and parsley.



Nutrition & Cost Facts

Calories

611.0 kcal

Carbs

65.0 g

Fat

24.0 g

Protein

36.0 g

Cost Per Serving

$3.13

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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