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 item(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
Preparation
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. Yield: serves 8
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. (Might affect the recipe’s PointsPlus value.)
**This recipe is from Weight Watchers, and one serving is 13 points
