Beef-Mushroom Stew
The sweet-tart combination of vinegar and molasses brings out the flavor of the beef in this slow cooker stew recipe.
Ingredients
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2 pounds boneless beef chuck steak, trimmed and cut into 1-inch cubes
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3 Tbsp. all-purpose flour
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2 Tbsp. cooking oil
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6 medium carrots, cut into 1/2-inch-thick slices
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2 medium onions, chopped
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1 14 1/2-oz. can diced tomatoes, undrained
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1/4 cup cider vinegar
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2 Tbsp. mild-flavored molasses
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1/2 tsp. salt
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1/2 tsp. celery salt
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1/4 tsp. ground black pepper
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1/4 tsp. ground ginger
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12 oz. assorted fresh mushrooms, halved
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1/4 cup raisins
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4 cups hot cooked noodles, rice, or mashed potatoes (optional)
Directions
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.
Nutrition information
Calories 263, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 67 mg, Sodium 444 mg, Carbohydrate 20 g, Total Sugar 12 g, Fiber 3 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Other Carbohydrate .5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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