Post by chief_cook2 on Jan 27, 2007 12:37:20 GMT -6
2 lbs boneless beef chuck roast 3 Tbsp all purpose flour 2 Tbsp cooking oil 6 medium carrots; cut into 1/2 in pieces 1 large onion; chopped 1 (14-1/2-ounce) can diced tomatoes; undrained 1/4 cup cider vinegar 2 Tbsp mild-flavor molasses 1/2 tsp Salt 1/2 tsp celery salt 1/4 tsp ground ginger 1/4 tsp ground black pepper 12 oz assorted fresh mushrooms; halved 1/4 cup raisins
1. Trim fat from meat. Cut meat into 1-inch pieces. Place flour in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In 12-inch skillet, cook meat, half at a time, in hot oil over medium-high heat until brown. Drain off fat.
2. In 4 to 5 quart slow cooker, combine carrots and onion. Place meat on top of vegetables. In a medium bowl, combine tomatoes, vinegar, molasses, salt, celery salt, ginger and pepper; pour over meat.
3. Cover and cook on low-heat setting for 8 hours or on high-heat for 4 hours.
4. If using low-heat setting, turn to high heat setting. Stir in mushrooms and raisins. Cover and cook one hour more. If desired, serve meat mixture over hot cooked noodles.
PER SERVING: 263 cal.; 9g total fat (2g sat fat) 67mg chol; 444 mg sodium; 20 g carbs; 3 g fiber; 27 g protein.
Contributor: BH&G Slow-cooker Stews
Yield: 8 servings
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!