Slow Cooker Beef And Vegetable Stew

• 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

onions, lean, garlic, sweet potatoes, baby carrots, potatoes, lemon juice, honey, salt, black pepper, ground cinnamon, cups

Taken from www.epicurious.com/recipes/member/views/slow-cooker-beef-and-vegetable-stew-51498421 (may not work)