See Also: Beef Stew with Molasses and Raisins(recipes)
Beef Stew(recipes)
The Best Beef Stew(recipes)
Beef and ale stew(recipes)
Beer Beef Stew(recipes)
Favorite Beef Stew(recipes)
Southwestern Beef Stew(recipes)
Beef and ale stew with dumplings(recipes)
Beef and Parsnip Stew(recipes)
Beef Stew in Red Wine(recipes)

Beef Stew with Molasses and Raisins (recipes)


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.