Island Beef Stew

• 3 pounds lean, boned chuck roast, trimmed
• 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
• 3 cups vertically sliced onion
• 1 1/4 teaspoons pepper
• 1 teaspoon salt
• 2 cups water
• 1/3 cup molasses
• 1/3 cup white vinegar
• 2 1/2 cups thinly sliced carrot (about 1 pound)
• 1/2 cup raisins
• 1/2 teaspoon ground ginger

1. Dredge beef in flour. Heat oil in a large Dutch oven; add beef, browning on all sides. Add tomatoes, onion, pepper, and salt. Combine water, molasses, and vinegar; stir into beef mixture. Cover, reduce heat, and simmer 1 hour and 15 minutes or until beef is tender. Stir in carrot, raisins, and ginger; simmer an additional 30 minutes or until carrot is tender.
2. Remove roast from pan. Separate roast into bite-size pieces, and shred with 2 forks. Return shredded roast to pan.

lean, allpurpose, olive oil, salt, onion, pepper, salt, water, molasses, white vinegar, carrot, raisins, ground ginger

Taken from www.myrecipes.com/recipe/island-beef-stew (may not work)