SWEET AND SNAPPY BEEF STEW

[Olga Drozd]

CROCKPOT SWEET AND SNAPPY BEEF STEW:

Ginger, molasses, and raisins provide pleasant sweetness to this savoury stew. Serve the stew with a salad of mixed greens, grapes, and toasted walnuts.

2 pounds lean beef stew meat, cut into 1-inch cubes 4 carrots, sliced thin
2 medium parsnips, sliced thin
1 medium onion, sliced
1 stalk celery, sliced thin
1/4 cup quick-cooking tapioca (I use a little more if necessary)
1 Tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2 ounce can) diced tomatoes
1/4 cup cider vinegar
1/4 cup molasses
1/2 cup raisins

In a 3 1/2 to 6-quart slow cooker place meat, carrots, parsnips, onion, and celery. Sprinkle tapioca, ginger, salt, and pepper over mixture. Add undrained tomatoes, vinegar, and molasses.

Cover; cook on Low heat setting for 8 to 9 hours or on High heat setting for 4 to 4 1/2 hours until vegetables are soft. Stir in raisins; cover and continue cooking for 30 minutes more. 8 servings.

Biggest Book of Slow Cooker Recipes