2 lbs. stew meat, cut into 1 1/2" cubes
2 medium onions, sliced
1 can (28 oz.) diced canned tomatoes, drained
1 c. beef broth
3 Tbsp. molasses
1 Tbsp. apple cider vinegar
4 cloves garlic, minced
2 tsp. dried thyme
1 tsp. celery salt
1 bay leaf
1 c. sliced carrots, or whole baby carrots
2 parsnips or sweet potatoes, diced
1/2 c. raisins
Put all ingredients (except carrots, parsnips, and raisins) in the crockpot. Cook on LOW for 5 hours, or HIGH for 2 1/2 hours. Add remaining ingredients and cook for 1-2 more hours or until vegetables are tender. Season with salt and pepper. Serve on its own or over rice or pasta. Serves 6-8.
No comments:
Post a Comment