Recipe: Crock Pot Stew (using raisins, cinnamon and cloves, served over rice)

CROCK POT STEW

1/2 lb beef tip roast, cut in small chunks
3 red potatoes, cut in 1/2-inch chunks
1 cup carrots, cut in 1/2-inch chunks
1 large onion, chopped
2 1/2 cups water
1 (6 oz.) can tomato paste
1/3 cup red wine
2 Tbsp brown sugar
2 Tbsp raisins
2 Tbsp soy sauce
1 Tbsp red wine vinegar
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1 bay leaf
1 cinnamon stick
1/4 tsp ground cloves
1/4 tsp ground cumin
5 cups hot cooked rice (for serving)

Add all ingredients except rice to crock pot. Stir to blend well. (It helps to dissolve the tomato paste in the water first before adding the rest of the ingredients.)

Cover and cook on LOW for 8 hours.

Serve over cooked rice.

Makes 6 servings
Source: Healthwise