LaaLoosh's Beef Stew (Tsimmies)

I stumbled somehow across another blogger who focuses on providing "Weight Watchers" recipes.  I love sites like this- not because I have ever been a part of the WW organization but simply because they focus on the right things. Lowering calories, but in a way that's healthy, sustainable and filling so you're not hungry 2 minutes later!  Click on the recipe title to be taken directly to her website to see her version or stay here for my very slightly modified version.  I would say this is definitely not a dish for the person who needs to be at work at 8am the morning they're making it.  In order to get the brisket "lean", I had to cut off much fat which took some time and patience.  But, it was worth it.  The stew was filling without being greasy or heavy.  It did however scream to me to be served with a big, crusty loaf of rustic bread.  How could I resist?  And be drunk with a glass of full-bodied red wine.  Yes, I'll oblige.  Yum!

Beef Stew
Servings: 8, 1 cup servings

Ingredients:

-1 tsp onion powder
- 3 pounds raw, lean beef brisket, trimmed, boneless, cut into 1-inch pieces
- 2 large garlic cloves, minced
- 2 medium sweet potatoes, peeled and cut into bite-size chunks
- 1 pound baby carrots, cut in half if large
- 8 small uncooked new potatoes, cut in half (unpeeled)
- 16 prunes, pitted or dried apricots
- 4 tbsp fresh lemon juice, divided (from 2 small lemons)
- 5 tsp honey, divided
- 1 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1 cup beef broth

Directions:

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.

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.

NI*: 295 cals, 4g fat, 43 mg chol, 675 mg sodium, 43 g carbs, 5 g fiber, 26 g protein
*I estimated about 30 oz of brisket actually in the meal as I cut away a LOT of fat and fatty meat.