Tzimmes and Beef Casserole

Rosh Hashanah


1/2 Tablespoon vegetable oil

1 pound stew meat, cut into cubes

1 onion, chopped

3 carrots, peeled and cut into thick slices

1 large potato, peeled and cut into thick slices

1 yam, peeled and cut into thick slices


1/4 teaspoon ground cinnamon

salt and pepper to taste

1 cup pitted prunes

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


In a heavy pot, heat oil. Add meat and brown well. Remove from pot. Add onion and saute until browned. Add meat and carrots. Pour in enough water to cover. Place lid on pot and bring to a boil. Reduce heat and simmer on low for one hour. Add potato, yam, honey and cinnamon. Stir gently. Simmer 30 minutes with pot partially covered. Meanwhile, soak prunes in lukewarm water for 30 minutes. Drain prunes, add to pot and stir gently. Uncover and simmer over low heat until meat is very tender, about 30 minutes, stirring occasionally.