Dark's Kitchen
Serves 8, 1 1/2 C per serving

7 oz. onions, frozen, chopped (about 2 cups)
3 lbs lean, trimmed, beef brisket, boneless, cut into 1 inch pieces
2 cloves garlic, minced
2 medium sweet potatoes, peeled and cut into bite-size chunks
8 oz. baby carrots, cut in half if large
8 small, new potatoes, unpeeled, cut in half
16 prunes, pitted
4 Tbsp fresh lemon juice, divided
5 tsp honey, divided
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 C beef broth


Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 Tbsp lemon juice, salt, pepper, cinnamon, broth, and 1 Tbsp honey in a 5-6 quart crock pot. Stir well.

Cook on low for 7 to 8 hours.

Five minutes before serving, stir in remaining 2 Tbsp lemon juice and remaining 2 tsp honey. Cook another 5 minutes.

Crock Pot Beef and Vegetable Stew
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