Slow Cooker Honey Beef and Vegetable Stew
7
Points®
Total time: 8 hr 25 min • Prep: 25 min • Cook: 8 hr • Serves: 10 • 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
2 cup(s)
Uncooked lean and trimmed beef brisket
3 pound(s), boneless, cut into 1-inch pieces
Garlic
2 clove(s), minced
Uncooked sweet potato
2 medium, peeled and cut into bite-size chunks
Baby carrots
½ pound(s), cut in half if large
Uncooked baby potatoes
1½ pound(s), halved
Prunes
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
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.
3
Serving size: about 1 1/4 cup of solids and gravy
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