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Beef Stew with Molasses and Raisins

Beef Stew with Molasses and Raisins

Beef Stew with Molasses and Raisins


Makes 6 to 8 servings


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


  1. 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.
  2. 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.
  3. 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.

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