Beef With Raisins and Pine Nuts
Quoted message said:From Pittsburgh Post-Gazette
1/3 cup olive oil, divided 2 pounds lean braising steak, cut
into small dice (we used top round steak) 1 large onion,
chopped 1 garlic clove, chopped 8 ounces button mushrooms,
halved if large 1 red bell pepper, seeded and diced 1
tablespoon chopped fresh thyme 1 tablespoon chopped fresh
rosemary 2 tablespoons seasoned all-purpose flour 2
teaspoons paprika 1 teaspoon cinnamon
2/3 cup beer 14-ounce can chopped tomatoes 2 bay leaves 1
cup beef stock
3/2 cup pine nuts
4/3 cup raisins
Preheat the slow cooker on high while preparing ingredients.
Heat half the oil in a nonstick skillet, and fry meat over a
medium heat 4 or 5 minutes, until lightly browned. Use a
slotted spoon to transfer beef to cooking pot. Heat
remaining oil in pan and saute onion, garlic, mushrooms,
bell pepper, thyme and rosemary 5 minutes. Stir in flour,
paprika and cinnamon and cook 1 minute, stirring. Stir in
beer, then add tomatoes, bay leaves and stock, and bring to
a boil, stirring.
Pour over beef in cooking pot and stir to mix. Cover, reduce
the temperature to LOW, and cook 7 to 9 hours. Stir in pine
nuts and raisins, cover, and cook on low an additional 1 to
2 hours, or until beef is cooked and tender. Serve with
baked potatoes and broccoli florets, if desired.
Makes 4 servings.
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