My mom taught this version to me. Once I tried this recipe, I couldn’t go back. No more canned soup. No more plain old beef stew. This is the perfect mix of sweet and beefy. Once you go with this, you will never want to make another version.
You will need:
- 1/3 cup all purpose flour
- 2 teaspoons salt, divided
- 1 1/2 teaspoons black pepper, divided
- 2 pounds of beef for stew, cut into 1 1/2 inch pieces
- 5 Tablespoons oil divided
- 2 medium onions sliced
- 1 can (28 ounces) diced tomatoes, drained
- 5 medium potatoes, peels and cut into small 1 inch pieces
- 1 cup beef broth
- 3 Tablespoons of molasses
- 2 Tablespoons of cider vinegar
- 4 cloves garlic, minced
- 2 teaspoons of dried thyme
- 1 teaspoon celery salt
- 1 bay leaf
- 8oz baby carrots, cut into half lengthwise
- 2 parsnips, diced
- 1/2 cup golden raisins
1. Combine flour, 1 1/2 t salt, and 1 t. of pepper in a large bowl. Toss the meat in the flour mixture. Heat 2 T oil in a large skillet or Dutch Oven over medium high heat until hot. Add half the beef and brown it on all sides. Set aside browned beef and repeat with the 2 additional Ts of oil and remaining meat.
2. Add remaining 1 T oil to skillet. Add onions and cook, stirring to loosen any browned bits (about five minutes). Add tomatoes, broth, molasses, vinegar, garlic, thyme, celery salt, bay leaf, and remaining 1/2 t. salt and 1/2 t. pepper. Bring to a boil. Add browned beef and boil for 1 minute.
3. Transfer mixture to crock pot slow cooker. Cover, cook on low for 5 hours OR high for 2 1/2 hours. Add carrots, potatoes, parsnips, and raisins. Cook 1-2 hours longer or until veggies are tender. Remove and discard bay leaf.
This is a great meal if you work during the day, and don’t want to deal with making something when you get home. Just set it up before work and it’ll be done by the time you come home 🙂 Just keep on low. Delicious! Also great with Sangria and a slice of orange!