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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
:15 |
Total Time: |
8:00 |
Ingredients: |
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2 lb. lean beef stew meat, cut into 1-inch cubes
4 carrots, sliced thin
2 md. parsnips, sliced thin
1 md. onion, sliced
1 stalk celery, sliced thin
1/4 cup quick-cooking tapioca (I use a little more if necessary)
1 tbsp. grated fresh ginger or 1/2 teaspoon ground ginger
1 tsp. salt
1/2 tsp. pepper
1 can (14.5 oz.) diced tomatoes
1/4 cup cider vinegar
1/4 cup molasses
1/2 cup raisins
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Directions:
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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.
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Comments from olga
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Ginger, molasses, and raisins provide pleasant sweetness to this savoury stew. Serve the stew with a salad of mixed greens, grapes, and toasted walnuts.
Biggest Book of Slow Cooker Recipes
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User Reviews: |
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