PointsPlus Slow Cooker Beef and Vegetable Stew Recipe
Daily Value: 37%
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||65µg||16%|
|Fatty acids, total monounsaturated||16g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
This traditional Jewish dish is also known as tzimmes. Its super easy to make with the help of a slow cooker. Sweetened with honey, sweet potatoes, and prunes, it’s a hale and hearty comfort food sure to ward off the cold weather blues.
- 2 cups frozen onions, chopped
- 3 pounds lean boneless beef brisket, trimmed and cut into 1-inch pieces
- 2 medium-sized cloves garlic, minced
- 2 medium-sized sweet potatoes, peeled and cut into bite-size chunks
- ½ pound baby carrots, halved if large
- 8 small new potatoes, halved
- 16 prunes, pitted*
- 4 tablespoons lemon juice
- 5 teaspoons honey
- 1 ½ teaspoons salt
- ½ teaspoons black pepper
- ¼ teaspoons ground cinnamon
- 1 cup canned beef broth
- 1 tablespoon flour (optional)
Place the 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 the salt, pepper, cinnamon, and broth; stir well.
Cook on low for 7-8 hours. About 5 minutes before serving, stir in the remaining lemon juice and honey; cover and cook on low for 5 minutes.**
Total time: 8 hours, 24 minutes
PointsPlus value: 13
*Note: You can substitute dried apricots for the prunes if you prefer.
**Note: For a stew with thicker gravy, spoon 1 tablespoon of flour into a cup and stir in ¼ 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. (This might affect the recipe’s PointsPlus value.)8
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