Slow-Cooked Beef Stew with Parsnip and Raisins
With this recipe, you have a choice: You can either stir the olives and raisins in just before serving or you can have them at the table as condiments.
INGREDIENTS | SERVES 4–6
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 ½-pound beef chuck roast, cut into 1" cubes
- 1 1-pound bag baby carrots
- 2 large parsnips, peeled and sliced into ½" pieces
- 1 large yellow onion, roughly chopped
- 1 14 ½-ounce can diced tomatoes, undrained
- 1 14-ounce can beef broth
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme, crushed
- ¼ teaspoon freshly ground black pepper
- ½ cup almond- or pimiento-stuffed green olives
- ⅛ cup golden raisins
Add the oil to a 4-quart slow cooker and bring to temperature over high heat. Toss meat in flour.
Add half of the meat to the slow cooker and sauté until brown; push the meat to the side and add remaining meat, stirring to coat all the meat in the hot oil. Wipe out any excess fat.
Add the carrots, parsnips, onion, tomatoes, broth, garlic, bay leaf, thyme, and pepper to the cooker; stir to combine. Reduce the heat setting to low; cover and cook for 8 to 10 hours.
Remove and discard the bay leaf. Stir in the olives and raisins. Serve warm.
