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Beef Stew with Molasses and Raisins
Beef Stew with Molasses and Raisins
Yield: Makes 6 to 8 servings
Ingredients:
1/3cup all-purpose flour
2teaspoons salt, divided
1-1/2teaspoons black pepper, divided
2pounds boneless beef chuck roast, cut into 1-1/2-inch pieces
5tablespoons oil, divided
2medium onions, sliced
1can (28 ounces) diced tomatoes, drained
1cup beef broth
3tablespoons molasses
2tablespoons cider vinegar
4cloves garlic, minced
2teaspoons dried thyme
1teaspoon celery salt
1bay leaf
1small package (8 ounces) baby carrots, cut into halves lengthwise
2parsnips, diced
1/2cup golden raisins
Preparation:
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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