Louisiana Beef Stew

This is from my Eat Well Stay Well cookbook. I haven’t tried it yet, but I’m typing it up for ZWT II. I bet this could be adapted to the crock pot. Serves 4.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb bottom round beef roast, cut into 1 inch chunks
• 2  tablespoons flour
• 1  tablespoon  vegetable oil
• 1  small onion, finely chopped
• 2  garlic cloves, minced
• 2  carrots, thinly sliced
• 1  lb potato, cut in 1/2 inch dice
• 3  cups  diced tomatoes, with their juices
• 3  tablespoons molasses
• 3  tablespoons red wine vinegar
• 3⁄4 teaspoon ginger
•  salt and pepper

Directions

1. Dredge the beef in flour. Heat the oil over med-high heat. Cook the beef for 3 minutes or until lightly browned. Remove to a plate and set aside.
2. Reduce the heat to moderate, add the onion and garlic to the pan and sauté for 5 minutes. Add the carrots and cook for 3 more minutes.
3. Add the potatoes, tomatoes, molasses, vinegar, ginger, salt and pepper. Bring to a boil. Reduce to a simmer, cover and cook for 30 minutes or until the potatoes are tender.
4. Return the beef to the pan, cover and simmer for 5 minutes or until the meat is cooked through.