Slow Cooker Beef And Vegetable Stew Recipe

Name: Slow Cooker Beef And Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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
3
Notes:
4
You can substitute dried apricots for the prunes if you prefer.
5
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.)
6
**This recipe is from Weight Watchers, and one serving is 13 points

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Slow Cooker Beef And Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Beef And Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions