Photo of Slow Cooker Beef and Vegetable Stew by WW

Slow Cooker Beef and Vegetable Stew

Smartpoints value per serving
Total Time
8 hr 24 min
24 min
8 hr
Honey-sweetened beef stew, also known as tzimmes, is a classic Jewish recipe. Toss all the ingredients into a slow cooker for a fabulous, no-fuss holiday meal.


frozen chopped onions

7 oz, about 2 cups

uncooked lean and trimmed beef brisket

3 pound(s), boneless, cut into 1-inch pieces

garlic clove(s)

2 medium clove(s), minced

uncooked sweet potato(es)

2 medium, peeled and cut into bite-size chunks

uncooked baby carrots

½ pound(s), cut in half if large

uncooked new potato(es)

8 small, cut in half (unpeeled)


16 piece(s), pitted

fresh lemon juice

4 Tbsp, divided (from 2 small lemons)


5 tsp, divided

table salt

1½ tsp

black pepper

½ tsp

ground cinnamon

¼ tsp

canned beef broth

1 cup(s)


  1. Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
  2. Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.


You can substitute dried apricots for the prunes if you prefer. For a stew with thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Might affect the recipe’s SmartPoints value.)

A happier, healthier you starts here