The sweet-tart combination of vinegar and molasses brings out the flavor of the beef in this slow cooker stew recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Toss meat cubes with flour in a large mixing bowl. Heat oil in an extra-large skillet over medium-high heat. Brown meat cubes, half at a time, in hot oil.

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  • Place carrots and onion in a 4- to 5-quart slow cooker (see Tip). Add browned meat cubes.

  • In a medium bowl, combine undrained tomatoes, vinegar, molasses, salt, celery salt, pepper, and ginger; pour over meat. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.

  • If using low-heat setting, turn cooker to high-heat setting. Stir in mushrooms and raisins. Cover and cook for 1 hour more on high-heat setting. Serve over hot cooked noodles, rice, or mashed potatoes, if desired.

Tips

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

263 calories; 8.5 g total fat; 2 g saturated fat; 67 mg cholesterol; 444 mg sodium. 879 mg potassium; 20.5 g carbohydrates; 2.6 g fiber; 12 g sugar; 26.8 g protein; 5467 IU vitamin a iu; 10 mg vitamin c; 21 mcg folate; 65 mg calcium; 4 mg iron; 52 mg magnesium;