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Beef Stew with Molasses and Raisins

  • 6servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup all-purpose flour

  2. 2 teaspoons salt, divided

  3. 1/2 teaspoons black pepper, divided

  4. 2 pounds boneless beef chuck roast, cut into 1-1/2-inch pieces

  5. 5 tablespoons oil, divided

  6. 2 medium onions, sliced

  7. 1 can (28 ounces) diced tomatoes, drained

  8. 1 cup beef broth

  9. 3 tablespoons molasses

  10. 2 tablespoons cider vinegar

  11. 4 cloves garlic, minced

  12. 2 teaspoons dried thyme

  13. 1 teaspoon celery salt

  14. 1 bay leaf

  15. 1 small package (8 ounces) baby carrots, cut into halves lengthwise

  16. 2 parsnips, diced

  17. 1/2 cup golden raisins

Instructions Jump to Ingredients ↑

  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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