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PointsPlus Slow Cooker Beef and Vegetable Stew

Staff Writer
Slow Cooker Beef and Vegetable Stew

Slow Cooker Beef and Vegetable Stew

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. 

Click here to see 10 Great Dishes to Make with Frozen Vegetables

Deliver Ingredients


  • 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.**

Slow Cooker Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Slow Cooker Cooking Tip

When preparing meals try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.