Island Beef Stew

Ingredients

• 1 pound carrots thinly sliced
• 3 pounds boned chuck roast lean trimmed
• 3 tablespoons flour all-purpose
• 0.5 teaspoon ground ginger 
• 0.3 cup blackstrap molasses 
• 29 ounce no-salt-added tomatoes whole undrained chopped canned
• 1 tablespoon olive oil 
• 3 cups onion vertically sliced
• 1.3 teaspoons pepper 
• 0.5 cup raisins 
• 1 teaspoon salt 
• 2 cups water 
• 0.3 cup vinegar white

Equipment

• frying pan
• dutch oven

Directions

1. Dredge beef in flour.
2. Heat oil in a large Dutch oven; add beef, browning on all sides.
3. Add tomatoes, onion, pepper, and salt.
4. 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.
5. Remove roast from pan. Separate roast into bite-size pieces, and shred with 2 forks. Return shredded roast to pan.