Slow Cooker Beef and Vegetable Stew

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

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.

Notes

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 PointsPlus value.)