Tzimmes is traditional at Rosh Hashanah, but for many it is also a Passover favorite. I am not a huge fan of tzimmes, because I find so many are cloyingly sweet. But by letting the carrots provide the sweetness on their own, and with the addition of beef (which is a must for some; sacrilegious to others) this one has a place at my table.

I’ve kept the ingredient list very simple and in line with the Chabad Passover food customs. Feel free to adjust the recipe to suit your tastes.

The “low and slow” cooking here is a must to break down the meat and get it soft and flavorful. But it requires no attention from you while it’s actually cooking, and your house will smell amazing!


  • 1.5 lb (700 grams) stew meat or boneless flanken
  • 2 onions, sliced in thin half-rounds
  • 2 lbs carrots, peeled and sliced
  • Kosher salt
  • 2 cups water


  1. Heat a deep frying pan over high heat (this recipe would also do very well in a dutch oven if you have one). Brown the beef well on at least two sides.
  2. Once the beef is browned, add the onions, a generous sprinkle of salt, and give it a good stir. Reduce heat to medium, cover the pan, and cook until the onions start to have some color.
  3. Add the carrots and two cups of water and cover the pan. Once the water comes to a boil, reduce the heat so that it’s cooking at a low simmer. Cook until the beef is soft and falling apart (this could be 3 hours or more, depending on the cut and quality of your meat, which kind of pan you are using, and the size of flame). It’s important not to measure by time but by the meat. If it doesn’t feel ready, keep it on the fire, just make sure there is enough liquid to mostly cover the meat (the carrots will let out lots of their own liquid).
  4. Taste and add salt as desired. Serve hot.

Serves: 4-6 (depending what else you’re serving)