Slow Cooker Beef and Vegetable Stew Recipe

Total Time:

504min

Prep:

24min

Cook:

480min

Serves:

Difficulty:

Easy

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 clove(s), medium garlic clove(s), minced

2 medium uncooked sweet potato(es), peeled and cut into bite-size chunks

¹/₂ pound(s) uncooked baby carrots, cut in half if large

8 small uncooked new potato(es), cut in half (unpeeled)

16 piece(s) prune(s), pitted

4 Tbsp fresh lemon juice, divided (from 2 small lemons)

5 tsp honey, divided

1 ¹/₂ tsp table salt

¹/₂ tsp black pepper

¹/₄ tsp ground cinnamon

1 cup(s) canned beef broth
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 1/2 cups 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.)