Hearty Molasses Beef Stew
Even though the weather is still (oddly) in the 70s, I’m so happy to shift back over to heartier recipes in the kitchen. More Sundays than not I get together with my mom and stepdad for dinner and this is one of my favorite dishes – a thick beef stew with the a touch of unexpected sweetness care of molasses and golden raisins.
Hearty Molasses Beef Stew
• 1/3 C all-purpose flour
• 2 tsp salt, divided
• 1 1/2 tsp black pepper, divided
• 2 lb beef roast, cut into 1-inch pieces
• 5 Tbsp oil, divided
• 1 medium onion, sliced
• 15 oz diced tomatoes, drained
• 1 C beef broth, plus more to keep moist
• 3 Tbsp molasses
• 2 Tbsp apple cider vinegar
• 4 garlic cloves, minced
• 2 tsp dried thyme
• 1 tsp celery salt
• 2 bay leaves
• 1 bag frozen mixed vegetables
• 2 medium potatoes, cut into 1/2-inch cubes
• 1/2 C golden raisins
Combine flour, 1 1/2 tsp salt, and 1 tsp black pepper in a large bowl. Toss cut beef in flour mixture. Heat 2 Tbsp oil in large saucepan or dutch oven over medium-high heat. Add half of beef and brown on all sides, remove from pan and repeat with 2 Tbsp oil and remaining beef. Remove beef and add remaining 1 Tbsp oil, add onion and cook for 5 minutes. Add tomatoes, broth, molasses, vinegar, garlic, thyme, celery salt, bay leaves, and remaining 1/2 tsp of salt and 1/2 tsp of black pepper. Bring to a boil, then add beef and boil for one additional minute. Transfer to crockpot, cover and cook on low for 5 hours or high for 2 1/2 hours. Add frozen vegetables, potatoes, and raisins and cook for an additional 1 to 2 hours, or until vegetables are tender. Remove bay leaves and enjoy! Serves 6 to 8.
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