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Joined: Dec 19, 2005


Posted to Thread #1 at 8:00 pm on Dec 29, 2005


(from Olga D (Ont))

Ginger, molasses and raisins provide
pleasant sweetness to this savory stew.
Serve the stew with a salad of mixed
greens, grapes and toasted walnuts.

2 pounds lean beef stew meat, cubed
4 carrots, sliced thin
2 medium parsnips, sliced thin
1 medium onion, sliced
1 stalk celery, sliced thin
1/4 cup quick-cooking tapioca
1 Tablespoon grated fresh ginger OR
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2 oz.) can diced tomatoes
1/4 cup cider vinegar
1/4 cup molasses
1/2 cup raisins

In a 3 1/2 to 6-quart slow cooker place
meat, carrots, parsnips, onion and celery.
Spinkle tapioca, ginger, salt and pepper
over mixture. Add undrained tomatoes,
vinegar and molasses.

Cover: cook on Low heat setting for 8 to 9
hours or on High setting for 4 to 4 1/2
hours until vegetables are soft. Stir
in raisins: cover and continue cooking
for 30 minutes more. 8 servings.

Note: This is soooo good. I added sweet potato. Yum. Also added butternut squash another time. Yum again. Serve with noodles or mashed potatoes or creamy polenta as your starch if no potatoes are added. I also use just regular vinegar.

Life isn't about waiting for the storm to pass, it's about learning to dance in the rain

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