Crockpot Sweet 'n' Snappy Beef Stew

• 2 lb. lean beef stew meat, cut into 1-inch cubes
• 4 carrots, sliced thin
• 2 md. parsnips, sliced thin
• 1 md. onion, sliced
• 1 stalk celery, sliced thin
• 1/4 cup quick-cooking tapioca (I use a little more if necessary)
• 1 tbsp. grated fresh ginger
• 1/2 tsp. ground ginger
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 can (14-1/2 oz.) diced tomatoes
• 1/4 cup cider vinegar
• 1/4 cup molasses
• 1/2 cup raisins

1. In a 3 1/2 to 6-quart slow cooker place meat, carrots, parsnips, onion, and celery.
2. Sprinkle tapioca, ginger, salt, and pepper over mixture.
3. Add undrained tomatoes, vinegar, and molasses.
4. Cover; cook on Low heat setting for 8 to 9 hours or on High heat setting for 4 to 4 1/2 hours until vegetables are soft.
5. Stir in raisins; cover and continue cooking for 30 minutes more.

lean beef stew meat, carrots, parsnips, onion, celery, quickcooking tapioca, ginger, ground ginger, salt, pepper, tomatoes, cider vinegar, molasses, raisins

Taken from www.foodgeeks.com/recipes/19776 (may not work)