Wednesday, April 01, 2009

Slow Cooker Beef and Vegetable Stew

POINTS® Value: 8
Servings: 8
Preparation Time: 24 min
Cooking Time: 480 min
Level of Difficulty: Easy
Honey-sweetened beef stew, also known as tzimmes, is a classic Jewish recipe. Toss all the ingredients into a slow cooker for a fabulous, no-fuss holiday meal.


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.)
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