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| | Ginger and Molasses Beef Stew 2 pounds of lean beef stew, cut into 1 inch pieces
1 tablespoon of cooking oil
4 carrots, sliced
2 medium parsnips, sliced
1 large onion, sliced
1 stalk celery, sliced
1 1/4 inch slice gingerroot or 1/2 teaspoon of ground ginger
1/4 cup of quick cooking tapioca
One 14 1/2 ounce can of diced tomatoes
1/4 cup of vinegar
1/4 cup of molasses
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 cup of raisins |
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In a large skillet brown the meat, a third at a time in hot oil. Drain fat. In a 3 1/2 to 6 quart slow cooker/crock pot place carrots parsnips, onion, celery, and gingerroot. Sprinkle tapioca over vegetables. Place the meat in cooker. Combine the undrained tomatoes, vinegar, molasses, salt, pepper, and ground ginger and pour over the meat. Cover and cook on low heat setting for 9 to 10 hours or on high heat setting for 4 to 5 hours. Stir in raisins, cover and cook for 30 minutes more. Remove slice of gingerroot. Makes 6 to 8 servings
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