Beef Stew with Root Vegetables and Raisins

The olives and raisins can either be stirred into the stew just before serving or you can have them at the table as condiments. Serve over or with hot biscuits.

Serves 8

Ingredients:

• 1 tablespoon vegetable oil
• 1 tablespoon butter, melted
• 1 large onion, peeled and diced
• 1 stalk celery, finely diced
• 2 tablespoons all-purpose flour
• Salt, to taste
• ¼ teaspoon freshly ground black pepper
• 1 (2-pound) beef chuck roast, cut into 1-inch cubes
• 1 (1-pound) bag baby carrots
• 2 large parsnips, peeled and diced
• 2 large Yukon gold or red potatoes, peeled and diced
• 2 (14 ½-ounce) cans diced tomatoes, undrained
• 2 cups beef broth
• 2 cloves garlic, peeled and minced
• 1 bay leaf
• 1 teaspoon dried thyme, crushed
• ½ cup almond- or pimiento-stuffed green olives
• ⅓ cup golden raisins

1. Add the oil, butter, onion, and celery to the slow cooker. Cover and, stirring occasionally, cook on high for 30 minutes, or while you prepare the other ingredients.
2. Place the flour, salt, and pepper in a plastic bag and add the meat cubes; close and shake to coat the meat. Add half of the meat to the slow cooker, stirring it into the onion and celery.
3. Add the carrots, parsnips, potatoes, tomatoes, broth, garlic, bay leaf, and thyme to the cooker; stir to combine. Reduce the heat setting to low; cover and cook for 8 hours.
4. Remove and discard bay leaf. Serve warm.