Beef Stew with Molasses and Raisins

Quite possibly the best thing I have ever eaten. And I'm not exaggerating . . .

Beef Stew with Molasses and Raisins

1/3 c. flour

2 tsp salt, divided

1 1/2 tsp pepper, divided

2 lbs beef stew meat, cut into 1 1/2 in pieces

5 Tbs oil, divided

2 medium onions, sliced

1 can diced tomatoes, drained

1 cup beef broth

3 Tbs molasses

2 Tbs cider vinegar

4 cloves garlic, minced

2 tsp dried thyme

1 tsp celery salt

1 bay leaf

8 oz baby carrots, cut in half lengthwise

2 parsnips, diced

1/3 c. golden raisins

1. Combine flour, 1 1/2 teaspoons salt and 1 teaspoon pepper in large bowl. Toss meat in flour mixture. Heat 2 Tbs oil in large skillet or Dutch oven over medium-high heat. Add half of beef and brown on all sides. Set aside browned beef and repeat with 2 additional tablespoons oil and remaining beef.

2. Add remaining 1 Tbs oil to skillet. Add onions and cook 5 minutes, stirring to scrape up any browned bits. Add tomatoes, broth, molasses, vinegar, garlic, thyme, celery salt, bay leaf and remaining beef and boil 1 minute.

3. Transfer mixture to Crock pot. Cover, cook on low 5 hours or on High 2 1/2 hours. Add carrots, parsnips and raisins. Cook 1 to 2 hours longer or until vegetables are tender. Remove and discard bay leaf.

*My Modifications: I didn't have diced tomatoes, so I used a large can of whole tomatoes and cut them up, but added the juice also. I probably added another 1/2 cup broth, because I wanted it with a bit more juice, and I didn't add the celery salt because I didn't have any.

Also, I did all of this in my dutch oven and put it in a 300 degree oven (even added the vegetables right away) and let it cook for about 3 1/2 - 4 hours.

It was perfectly divine. Definitely 5 stars on this one!