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Ginger and Molasses Beef Stew
2 lbs. lean beef stew meat, cut into 1/2" cubes
1 T. cooking oil
4 carrots, sliced
2 med. parsnips, sliced
1 large onion, sliced
1 stalk celery, sliced
1 1 1/4 " thick slice gingerroot or 1/2 tea. ground ginger
1/4 cup quick cooking tapioca
14 1/2 oz. can diced tomatoes
1/4 cup vinegar
1/4 cup molasses
1 tea. salt
1/2 tea. pepper
1/2 cup raisins
in a large skillet brown meat, a third at a time, in hot oil. Drain off fat.
In a 3 1/2 or 4 quart slow cooker place carrots, parsnips, onion, celery and if using, gingerroot. Sprinkle tapioca over vegetables. Add meat. Combine undrained tomatoes, vinegar, molasses, salt, pepper and if using, ground ginger, pour over meat.
Cover; cook on low heat setting for 9 to 10 hours or on high heat setting for 4 to 5 hours. Stir in raisins; cover and cook for 30 minutes more. TO serve, remove slice of gingerroot if using before serving.
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