Recipe: Beef with Raisins and Pine Nuts (crock pot)

BEEF WITH RAISINS AND PINE NUTS

1/3 cup olive oil, divided
2 pounds lean braising steak, cut into small dice (we used top round steak)
1 large onion, chopped
1 garlic clove, chopped
8 ounces button mushrooms, halved if large
1 red bell pepper, seeded and diced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 tablespoons seasoned all-purpose flour
2 teaspoons paprika
1 teaspoon cinnamon
2/3 cup beer
1 (14 ounce) can chopped tomatoes
2 bay leaves
1 cup beef stock
1/2 cup pine nuts
1/3 cup raisins
baked potatoes and broccoli florets (optional, to serve)

Preheat the slow cooker on HIGH while preparing ingredients.

Heat half the oil in a nonstick skillet, and fry meat over a medium heat 4 or 5 minutes, until lightly browned. Use a slotted spoon to transfer beef to slow cooker cooking pot.

Heat remaining oil in pan and saute onion, garlic, mushrooms, bell pepper, thyme and rosemary 5 minutes.

Stir in flour, paprika and cinnamon and cook 1 minute, stirring.

Stir in beer, then add tomatoes, bay leaves and stock, and bring to a boil, stirring. Pour over beef in cooking pot and stir to mix.

Cover, reduce the temperature to LOW, and cook 7 to 9 hours.

Stir in pine nuts and raisins, cover, and cook on low an additional 1 to 2 hours, or until beef is cooked and tender.

TO SERVE:
Serve with baked potatoes and broccoli florets, if desired.

Makes 4 to 6 servings
Source: Set, Simmer, and Savor It: More than 75 Easy Recipes for the Slow Cooker by Anne Sheasby