Island beef stew

Yield: 9 servings

Measure Ingredient
3 pounds Chuck Roast; Boned And Trimmed
3 tablespoons All-Purpose Flour
1 tablespoon Olive Oil
25 ounces No-Salt-Added Whole Tomatoes; Undrained And Chopped
3 cups Sliced Onion
1¼ teaspoon Pepper
1 teaspoon Salt
2 cups Water
⅓ cup Molasses
⅓ cup White Vinegar
2½ cup Thinly Sliced Carrots
½ cup Raisins
½ teaspoon Ground Ginger

Dredge beef in flour. Heat oil in a large Dutch oven; add beef, browning on all sides. Add tomatoes, onion, pepper, and salt. Combine water, molasses, and vinegar; stir into beef mixture. Cover, reduce heat, and simmer 1 hour and 15 minutes or unitl beef is tender. Stir in carrot, raisins, and ginger; simmer an additional 30 minutes or unitl carrot is tender. Remove roast from pan. Seperate roast into bit size pieces, and shred with 2 forks. Return shredded roast to pan.

Recipe by: Cooking LIght

Posted to EAT-LF Digest by sherilyn70@... on Apr 26, 1999, converted by MM_Buster v2.0l.

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