Hearty Molasses & Raisin Beef Stew Recipe | Easy & Flavorful

Beef Stew with Molasses and Raisins

YIELD Makes 6 to 8 servings

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:

Slow Cooker Directions

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