Preparation Time: 24 min
Cooking Time: 480 min
Level of Difficulty: Easy
| ||7 oz frozen chopped onions, about 2 cups|
| ||3 pound(s) raw lean beef brisket, trimmed, boneless, cut into 1-inch pieces|
| ||2 large garlic clove(s), minced|
| ||2 medium sweet potato(es), peeled and cut into bite-size chunks|
| ||1/2 pound(s) baby carrots, cut in half if large|
| ||8 small uncooked new potatoes, cut in half (unpeeled)|
| ||16 item(s) prunes, 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|
- 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.
- 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. (Adding the flour does not affect the recipe’s POINTS value.)