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STEW: Beef Stew with Molasses and Raisins

Source of Recipe

FBNR


Recipe Introduction

Makes 6 to 8 servings

List of Ingredients

1/3 cup flour
2 tsp salt, divided
1 1/2 tsp black pepper, divided
2 lbs boneless beef chuck roast, cut into 1 1/2" pieces
5 tbsp oil, divided
2 medium onions, sliced
1 can (28 ounces) diced tomatoes, drained
1 cup beef broth
3 tbsp molasses
2 tbsp cider vinegar
4 cloves garlic, minced
2 tsp dried thyme leaves
1 tsp celery salt
1 bay leaf
8 oz baby carrots, cut in half lengthwise
2 parsnips, diced
1/2 cup golden raisins
Salt and black pepper


Recipe

1. Combine flour, 1-1/2 teaspoons salt and 1 teaspoon pepper in large bowl. Toss meat in flour mixture. Heat 2 tablespoons oil in large skillet or Dutch oven over medium-high heat. Add half of beef and brown on all sides. Set aside browned beef and repeat with 2 tablespoons oil and remaining beef.

2. Add remaining 1 tablespoon oil to skillet. Add onions and cook, stirring to loosen any browned bits, about 5 minutes. 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 and 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.