Beef With Raisins and Pine Nuts

>From Pittsburgh Post-Gazette

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
14-ounce can chopped tomatoes
2 bay leaves
1 cup beef stock
1/2 cup pine nuts
1/3 cup raisins

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 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.
Serve with baked potatoes and broccoli florets, if desired.

Makes 4 servings.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/