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.

Ingredients

	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

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. (Adding the flour does not affect the recipe’s POINTS value.)

Originally posted on WeightWatchers.com