
Send a Meal BlogMonday, March 21 2011
2 pounds boneless beef chuck steak, trimmed and cut into 1-inch cubes
3 Tbsp. all-purpose flour 2 Tbsp. cooking oil 6 medium carrots, cut into 1/2-inch-thick slices 2 medium onions, chopped 1 14 1/2-oz. can diced tomatoes, undrained 1/4 cup cider vinegar 2 Tbsp. mild-flavored molasses 1/2 tsp. salt 1/2 tsp. celery salt 1/4 tsp. ground black pepper 1/4 tsp. ground ginger 12 oz. assorted fresh mushrooms, halved 1/4 cup raisins 4 cups hot cooked noodles, rice, or mashed potatoes (optional) 1. Toss meat cubes with flour in a large mixing bowl. Heat oil in an extra-large skillet over medium-high heat. Brown meat cubes, half at a time, in hot oil. 2. Place carrots and onion in a 4- to 5-quart slow cooker. Add browned meat cubes. 3. In a medium bowl, combine undrained tomatoes, vinegar, molasses, salt, celery salt, pepper, and ginger; pour over meat. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours. 4. If using low-heat setting, turn cooker to high-heat setting. Stir in mushrooms and raisins. Cover and cook for 1 hour more on high-heat setting. Serve over hot cooked noodles, rice, or mashed potatoes, if desired. Makes 8 (1 1/8-cup) servings. Comments:
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