Beef Stew with Molasses and Raisins

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Beef Stew with Molasses and Raisins."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/beef-stew-with-molasses-and-raisins-recipe.htm>  02 December 2008.

Beef Stew with Molasses and Raisins Photo
Beef Stew with Molasses and Raisins
Yield: Makes 6 to 8 servings
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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:
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.





This recipe appears in: Beef