Slow cooker honey beef and vegetable stew

Name: Slow cooker honey beef and vegetable stew
Prep time: 24 min
Cook time: 480 min
Total time: 504 min
Yield: 10 servings
Cuisine: Jewish
Ingredients: 7 oz frozen chopped onions about 2 cups; 3 pound(s) uncooked lean and trimmed beef brisket boneless, cut into 1-inch pieces; 2 medium clove(s) garlic clove(s) minced; 2 medium uncooked sweet potato(es) peeled and cut into bite-size chunks; 0.5 pound(s) uncooked baby carrots cut in half if large; 1.5 pound(s) uncooked baby potatoes halved; 12 piece(s) prune(s) pitted and chopped; 4 Tbsp fresh lemon juice divided (from 2 small lemons); 5 tsp honey divided; 1.5 tsp table salt; 0.5 tsp black pepper; 0.25 tsp ground cinnamon; 1 cup(s) canned beef broth

SmartPoints® value per serving

Total Time

8 hr 24 min

Prep

24 min

Cook

8 hr

Serves

Difficulty

Easy

Honey-sweetened beef stew is a classic Jewish recipe. Toss all the ingredients into a slow cooker for a fabulous, no-fuss holiday meal. Ten hearty servings of tender brisket and vegetables is sure to please any crowd. The aroma of this dish alone with have your family salivating. Serve with some challah bread for a traditional feel. A crunch leafy green salad also makes a fine starter for this meal. Kids and adults will enjoy the mild sweetness imparted by the honey and really love its comforting warmth. The sweet prunes are a great addition and become fall-apart tender during the long slow cooking.

Ingredients

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 baby potatoes

1½ pound(s), halved

prune(s)

12 piece(s), pitted and chopped

fresh lemon juice

4 Tbsp, divided (from 2 small lemons)

honey

5 tsp, divided

table salt

1½ tsp

black pepper

½ tsp

ground cinnamon

¼ tsp

canned beef broth

1 cup(s)

Instructions

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 1/4 cup of solids and gravy per serving.

Notes

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.)

Slow cooker honey beef and vegetable stew

Ingredients

Instructions

Notes

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