Island Beef Stew

Recipe Ingredients

3 lbs	1362g / 48oz	Boned chuck roast - trimmed
3 tablespoons	45ml	All-purpose flour
1 tablespoon	15ml	Olive oil
2		Whole tomatoes - (14 1/2 oz ea) - undrained, chopped
3 cups	187g / 6.6oz	Vertically sliced onion
1 1/4 teaspoons	6.3ml	Freshly-ground black pepper
1 teaspoon	5ml	Salt
2 cups	474ml	Water
1/3 cup	78ml	Molasses
1/3 cup	78ml	White vinegar
2 1/2 cups	275g / 9.7oz	Thinly sliced carrot - (abt 1 lb)
1/2 cup	80g / 2.8oz	Raisins
1/2 teaspoon	2.5ml	Ground ginger

Recipe Instructions

Dredge beef in flour. Heat oil in a large Dutch oven; add beef, browning on all sides.

Add tomatoes, onion, pepper, and salt. Combine water, molasses, and vinegar; stir into beef mixture. Cover, reduce heat, and simmer 1 hour and 15 minutes or until beef is tender.

Stir in carrot, raisins, and ginger; simmer an additional 30 minutes or until carrot is tender.

Remove roast from pan. Separate roast into bite-size pieces, and shred with 2 forks. Return shredded roast to pan.

This recipe yields 8 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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