Real Deal Beef Stew with Orange and Clove

Ingredients
1 red onion, left whole, peeled
8 whole cloves
1 pound (454 g) baby carrots
3 large parsnips, peeled and sliced
1 sweet onion, chopped
1 1⁄2 pounds (680 g) leanest chuck (shoulder
roast), cut into 1 1⁄2 to 2-inch (4 to 5 cm)
cubes
3⁄4 teaspoon salt
1⁄2 teaspoon cracked black pepper
1 can (14 ounces, or 392 g) sliced stewed
tomatoes, drained
1 cup (235 ml) beef broth (or 1 cup [235 ml]
water with 2 teaspoons [10 g] organic beef
Better Than Bouillon)
2 tablespoons (40 g) blackstrap molasses
1 1⁄2 tablespoons (23 ml) apple cider vinegar
3 cloves garlic, crushed and chopped
2 teaspoons orange zest
1 teaspoon ground coriander
1⁄4 teaspoon ground cinnamon
1⁄3 cup (50 g) raisins

Stud the red onion evenly with the cloves and place it in the cooker. Add
the carrots, parsnips, and sweet onion.
Season the beef cubes with the salt and pepper and place on top of the
veggies. Pour the tomatoes over the beef. In a medium-size bowl, whisk
together the broth, molasses, vinegar, garlic, zest, coriander, and cinnamon
and pour over all.
Cook on high for 3 to 4 hours, or on low 5 to 6 hours, until the vegetables
and beef are tender. Add the raisins during the last 30 minutes of
cooking time. Remove the studded red onion before serving.
Yield: 6 servings
Per Serving: Calories 698.2; Calories From Fat 358.4; Total Fat 39.8 g;
Cholesterol 116.8 mg; Sodium 747.6 mg; Potassium 1,441 mg; Total
Carbohydrates 53.7 g; Fiber 11.3 g; Sugar 20.9 g; Protein 33.3 g