Island Beef Stew Recipe
This Island Beef Stew is sweet (molasses and raisins!) and tangy (vinegar) and not just another ordinary stew.
I prefer this stew with crusty bread but you can definitely serve it with egg noodles as well.
Island Beef Stew Recipe
INGREDIENTS:
- 3 pounds lean, boned chuck roast, trimmed
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
- 1 cup sliced onion
- 2 1/2 cups sliced carrot (about 1 pound)
- 1 1/4 teaspoons pepper
- 1/2 teaspoon salt
- 2 cups water
- 1/3 cup molasses
- 1/3 cup white vinegar
- 1 cup raisins
- 1 tablespoon grated fresh ginger
- salt and pepper for
seasoning
DIRECTIONS:
- Season beef with some salt and pepper.
- Dredge beef in flour.
- Heat oil in the slow cooker pot or a large Dutch oven.
- Add beef and brown on all sides.
- Add tomatoes, onion, carrots, pepper and salt.
- Add water, molasses, and vinegar into beef mixture.
- Cover and cook on low for 6 to 8 hours for on HIGH for 4 to 5 hours or until beef is tender.
- When you get home from work, stir in raisins and ginger and cook on HIGH for another 30 minutes or so.
- Remove roast from pot.
- Cut into bite-size pieces and shred.
- Return shredded roast to pot.
- You can serve this Island Beef Stew with bread or egg noodles.