Golden Beef Stew (Crockpot)
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
1/4 cup molasses
2 tablespoons cider vinegar
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon celery salt
1 bay leaf
8 ounces baby carrots, cut into halves lengthwise
2 medium turnips, diced
1/2 cup golden raisins
Combine flour, half the salt and 1 teaspoon pepper in large bowl. Toss beef in flour mixture to coat.
Heat 2 tablespoons oil in large skillet or Dutch oven over medium-high heat. Brown half the beef on all sides.
Remove browned beef; set aside. Repeat with 2 tablespoons oil and remaining beef.
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 salt and 1/2 teaspoon pepper. Bring to a boil. Add browned beef; boil 1 minute.
Transfer mixture to Crockpot.
Cover; cook on LOW 4 hours
Add carrots, parsnips and raisins. Cook on low 1 to 2 hours more or until vegetables are tender.
Remove the bay leaf and discard
Serve..
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
1/4 cup molasses
2 tablespoons cider vinegar
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon celery salt
1 bay leaf
8 ounces baby carrots, cut into halves lengthwise
2 medium turnips, diced
1/2 cup golden raisins
Combine flour, half the salt and 1 teaspoon pepper in large bowl. Toss beef in flour mixture to coat.
Heat 2 tablespoons oil in large skillet or Dutch oven over medium-high heat. Brown half the beef on all sides.
Remove browned beef; set aside. Repeat with 2 tablespoons oil and remaining beef.
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 salt and 1/2 teaspoon pepper. Bring to a boil. Add browned beef; boil 1 minute.
Transfer mixture to Crockpot.
Cover; cook on LOW 4 hours
Add carrots, parsnips and raisins. Cook on low 1 to 2 hours more or until vegetables are tender.
Remove the bay leaf and discard
Serve..
