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Beef Stew with Olives and Raisins

2 T. flour
1 lb. beef stew meat, cut into 1" pieces
2 T. cooking oil
5 med. carrots, bias sliced into 1/2" pieces
3 med. parsley roots or 2 med. parsnips, bias sliced into 1/2" pieces
12 oz. boiling onions, peeled and halved
14 1/2 oz. can each beef broth and tomatoes, cut up
2 T. currant or apple jelly
2 cloves garlic, minced
1 bay leaf
1 T. snipped fresh thyme or 1 tea. dried thyme
1/4 tea. pepper
1/2 cup almond or pimento stuffed green olive
1/3 cup golden raisins<


Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat meat with flour. In a large skillet brown meat, half at a time, in hot oil. Drain off fat.

In a 3 1/2 or 4 quart slow cooker place carrots, parsley roots or parsnips, and onions. Add meat. In a bowl combine broth, undrained tomatoes, jelly, garlic, bay leaf, dried thyme and pepper. Pour over meat and vegetables.

Cover; cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Remove and discard bay leaf. To serve, stir in olives, raisins, and if using, the fresh thyme.

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