MOLASSES AND RAISINS BEEF STEW

1/2 cup while whole-wheat flour
2 tsp salt, divided
1 1/2 tsp black pepper, divided
2 lb boneless chuck roast, cut into bite-size cubes
5 tbsp canola oil
2 medium onions, sliced
1 can (28-oz) diced tomatoes, drained
1 cup beef broth
3 tbsp molasses
2 tbsp cider vinegar
4 garlic cloves, minced
2 tsp dried thyme
1 tsp celery salt
1 bay leaf
8-oz carrots, cut-up
2 parsnips, diced
1/2 cup golden raisins
Salt and pepper to suit taste

In a large bowl, combine flour, 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss the meat pieces in the flour mixture to coat.

Heat 4 tablespoons of the oil, half at a time, in a large skillet over medium-high heat. Add beef, in batches, and brown on all sides. Set the meat aside.

Add the other tablespoon of oil to the skillet and add onions, stirring to loosen brown bits, and cook for about 5 minutes. Add the tomatoes, broth, molasses, vinegar, garlic, thyme, celery salt, bay leaf, the remaining 1/2 teaspoon of salt and 1/2 teaspoon pepper. Bring to a boil; add the beef and boil 1 minute. Transfer to slow cooker.

Cover cooker and cook on low setting 5 hours or on high half that time. Add the carrots, parsnip, and raisins. Cook an additional 1 to 2 hours until vegetables are tender. Add additional salt and pepper, if needed, before servings.

Yield: 6 to 8 servings.

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