Beef-Mushroom Stew

The sweet-tart combination of vinegar and molasses brings out the flavor of the beef in this slow-cooker stew recipe.

Prep/Cook Time: 8 Hours 40 Minutes, Servings: 8

Ingredients

• 2 pounds boneless beef chuck steak, trimmed and cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons cooking oil
• 6 medium carrots, cut into ½-inch-thick slices
• 2 medium onions, chopped
• 1 14.5-ounce can diced tomatoes, undrained
• ¼ cup cider vinegar
• 2 tablespoons mild-flavored molasses
• ½ teaspoon salt
• ½ teaspoon celery salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground ginger
• 12 ounces assorted fresh mushrooms, halved
• ¼ cup raisins
• 4 cups hot cooked noodles, rice, or mashed potatoes (optional)

Directions

1. Toss beef cubes with flour in a large mixing bowl. Heat oil in an extra-large skillet over medium-high heat. Brown beef cubes, half at a time, in hot oil.
2. Place carrots and onion in a 4- to 5-quart slow cooker. Add browned beef.
3. In a medium bowl, combine undrained tomatoes, vinegar, molasses, salt, celery salt, pepper and ginger; pour over meat. Cover and cook on Low for 8 hours or on High for 4 hours.
4. If using Low, turn cooker to High. Stir in mushrooms and raisins. Cover and cook for 1 hour more on High. Serve over hot cooked noodles, rice or mashed potatoes, if desired.

Nutritional Information

Per Serving: 263 calories; 9 g fat (2 g sat, 3 g mono); 67 mg cholesterol; 20 g carbohydrate; 12 g total sugars; 27 g protein; 3 g fiber; 444 mg sodium; mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.