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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from my Eat Well Stay Well cookbook. I bet this could be adapted to the crock pot. 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.
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