Louisiana Beef Stew

Submitted by dicentra

"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: 40mins
• Ingredients: 12
• 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.