Slow Cooker Beef and Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
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
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.)
Number of Servings: 8
Recipe submitted by SparkPeople user BELLATROTTA.
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.)
Number of Servings: 8
Recipe submitted by SparkPeople user BELLATROTTA.
Nutritional Info Amount Per Serving
- Calories: 662.6
- Total Fat: 22.2 g
- Cholesterol: 158.0 mg
- Sodium: 236.2 mg
- Total Carbs: 58.8 g
- Dietary Fiber: 7.4 g
- Protein: 56.5 g
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