"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for BEEF STEW WITH MOLASSES AND RAISINS, by , is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Weston
Added: Wednesday, May 9, 2007


1/3 Cup all purpose flour
2 tsp. salt, divided
1˝ tsp. pepper, divided
2 pounds boneless beef chuck roast, cut into 1˝ in. cubes
5 T. canola oil, divided

2 med. onions, sliced
1 Cup beef broth
1 can (28 oz) diced tomatoes, drained
1 tsp. celery salt
2 Tsp. dried thyme
1 bay leaf
4 cloves garlic, minced
2 T. cider vinegar
3 T. molasses

8 oz. baby carrots cut in half lengthwise
2 parsnips, diced
˝ Cup golden raisins
salt and pepper to taste

Combine flour, 1˝ tsp. salt and 1 tsp. pepper in large bowl.
Dredge meat in flour mixture. Heat 2T. oil in large skillet over med.
heat. Add half of beef and brown on all sides. Set aside, brown
remaining beef with 2T. oil.

Add remaining 1T. oil to skillet and cook onions stirring to loosen any
browned bits, about 5 minutes. Add broth, tomatoes, celery salt,
thyme, bay leaf, garlic, vinegar, molasses and remaining tsp. salt and
remaining pepper…Bring to a boil.
Add browned meat and boil 1 minute.

Transfer mixture to slow cooker. Cover and cook on LOW 5 hours or on
HIGH 2 ˝ hours. Add carrots, parsnips and raisins. Cook 1-2 hours
longer or until vegetables are tender. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
Yield: 6-8 servings




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