CROCKPOT SWEET 'N' SNAPPY BEEF STEW (from Olga D (Ont))
2 pounds lean beef stew meat, cubed
4 carrots, sliced thin
2 medium parsnips, sliced thin
1 medium onion, sliced
1 stalk celery, sliced thin
1/4 cup quick-cooking tapioca
1 Tablespoon grated fresh ginger OR
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2 oz.) can diced tomatoes
1/4 cup cider vinegar
1/4 cup molasses
1/2 cup raisins
In a 3 1/2 to 6-quart slow cooker place meat, carrots, parsnips, onion and celery. Sprinkle tapioca, ginger, salt and pepper over mixture. Add undrained tomatoes, vinegar and molasses. Cover: cook on Low heat setting for 8 to 9 hours or on High setting for 4 to 4 1/2 hours until vegetables are soft. Stir in raisins: cover and continue cooking for 30 minutes more. 8 servings.
Note: I added sweet potato. Yum. Also added butternut squash another time. Yum again. Serve with noodles or mashed potatoes or creamy polenta as your starch if no potatoes are added.
2 pounds lean beef stew meat, cubed
4 carrots, sliced thin
2 medium parsnips, sliced thin
1 medium onion, sliced
1 stalk celery, sliced thin
1/4 cup quick-cooking tapioca
1 Tablespoon grated fresh ginger OR
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2 oz.) can diced tomatoes
1/4 cup cider vinegar
1/4 cup molasses
1/2 cup raisins
In a 3 1/2 to 6-quart slow cooker place meat, carrots, parsnips, onion and celery. Sprinkle tapioca, ginger, salt and pepper over mixture. Add undrained tomatoes, vinegar and molasses. Cover: cook on Low heat setting for 8 to 9 hours or on High setting for 4 to 4 1/2 hours until vegetables are soft. Stir in raisins: cover and continue cooking for 30 minutes more. 8 servings.
Note: I added sweet potato. Yum. Also added butternut squash another time. Yum again. Serve with noodles or mashed potatoes or creamy polenta as your starch if no potatoes are added.
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