Island Beef Stew
Cooking Light
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
3 cups vertically sliced onion
1 1/4 teaspoons pepper
1 teaspoon salt
2 cups water
1/3 cup molasses
1/3 cup white vinegar
2 1/2 cups thinly sliced carrot (about 1 pound)
1/2 cup raisins
1/2 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 until beef is tender. Stir in carrot, raisins, and ginger; simmer an additional 30 minutes or until carrot is tender.
Remove roast from pan. Separate roast into bite-size pieces, and shred with 2 forks. Return shredded roast to pan.
9 servings
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