1/3 cup all-purpose flour
2 tsp. salt, divided
1 1/2 tsp. pepper, divided
2 lb. boneless beef chuck roast, cut into 1 1/2-inch cubes
5 tbsp. vegetable oil, divided
2 medium onions, sliced
1 (28 oz.) can diced tomatoes, divided
1 cup beef broth
3 tbsp. molasses
2 tbsp. cider vinegar
4 cloves garlic, minced
2 tsp. dried thyme
1 tsp. celery salt
1 bay leaf
1 (8 oz.) bag baby carrots, cut in half lengthwise
2 parsnips, diced
1/2 cup golden raisins
salt and pepper, to taste

Combine flour, 1 1/2 teaspoons salt and 1 teaspoon pepper in large bowl. Toss meat in flour mixture. Heat 2 tablespoons oil in large skillet over medium-high heat. Add half of beef and brown on all sides. Set aside.

Add remaining 1 tablespoon oil to skillet. Add onions and cook stirring to loosen any browned bits, about 5 minutes. Add tomatoes, broth, molasses, vinegar, garlic, thyme, celery salt, bay leaf and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.

Bring to boil. Add browned beef and boil 1 minute. Transfer mixture to slow cooker. Cover and cook on low 5 hours or on high 2 1/2 hours. Add carrots, parsnips and raisins. Cook 1 to 2 hours more or till veggies are tender. Season with salt/pepper to taste.

Makes 6 to 8 servings.

Submitted by: Karen LaValley