Beef Stew with Molasses and Raisins

YIELD Makes 6 to 8 servings
See Cooking Videos

INGREDIENTS

1/3	cup all-purpose flour
2	teaspoons salt, divided
1‑1/2	teaspoons black pepper, divided
2	pounds boneless beef chuck roast, cut into 1-1/2-inch pieces
5	tablespoons oil, divided
2	medium onions, sliced
1	can (28 ounces) diced tomatoes, drained
1	cup beef broth
3	tablespoons molasses
2	tablespoons cider vinegar
4	cloves garlic, minced
2	teaspoons dried thyme
1	teaspoon celery salt
1	bay leaf
1	small package (8 ounces) baby carrots, cut into halves lengthwise
2	parsnips, diced
1/2	cup golden raisins

PREPARATION:

Slow Cooker Directions

Combine flour, 1-1/2 teaspoons salt and 1 teaspoon pepper in large bowl. Toss beef in flour mixture. Heat 2 tablespoons oil in large skillet or Dutch oven over medium-high heat. Add half of beef; brown on all sides. Remove browned beef; set aside. Repeat with 2 tablespoons oil and remaining beef.
Add remaining 1 tablespoon oil to skillet. Add onions; cook and stir 5 minutes, scraping up any browned bits from bottom of skillet. Add tomatoes, broth, molasses, vinegar, garlic, thyme, celery salt, bay leaf and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Add browned beef; boil 1 minute.
Transfer mixture to slow cooker. Cover; cook on LOW 5 hours or on HIGH 2-1/2 hours. Add carrots, parsnips and raisins. Cook 1 to 2 hours more or until vegetables are tender. Remove and discard bay leaf.

This recipe appears in: Beef

Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.

Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.

You Might Also Like