Slow Cooker Beef and Vegetable Stew
- Total Time
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 onions7 oz, about 2 cups
uncooked lean and trimmed beef brisket3 pound(s), boneless, cut into 1-inch pieces
garlic clove(s)2 clove(s), medium, minced
uncooked sweet potato(es)2 medium, peeled and cut into bite-size chunks
uncooked baby carrots½ pound(s), cut in half if large
uncooked new potato(es)8 small, cut in half (unpeeled)
prune(s)16 piece(s), pitted
fresh lemon juice4 Tbsp, divided (from 2 small lemons)
honey5 tsp, divided
table salt1 ½ tsp
black pepper½ tsp
ground cinnamon¼ tsp
canned beef broth1 cup(s)
- 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.
- 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.