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The only sub I made in this recipe was canola for peanut oil. I followed echo's crock pot directions instead of cooking in the oven. I might like to chop some potatoes very small and throw them in too next time. I loved it, except maybe for the raisins, but the sweet and tart went very well together, reminded me of the stew I'm used to eating growing up but with a twist. Defiantly will make again.
What a great meal. I loved the textures in this quick and easy to make casserole. What a treat to taste all the individual flavors. The meat was tender and succulent, the vegetables were a perfect match, while the gravy was devine. I used whole tomatoes and pineapple chunks. Thanks for sharing this hearty, savoury treat, Jewelies. I will also be making this often.
I can understand why your mum cooked this often...it is wonderful! The flavor was simultaneously sweet and savory with every bite. I used a can of chopped tomatoes and their juice and I did not add the soaking liquid from the raisins. Thanks Jewelies for this little visit to "paradise"!
I substituted green pepper slivers for the celery and canola oil for the peanut oil. I also cut the brown sugar to 1/3 cup. After browning the meat, I cooked on low in the crockpot for about 8 hours, adding the carrots, pineapple and raisins in the last hour. So far, I've just had one small helping: it was delectable and the meat was falling-apart tender. It is still sweet but the offset of the vinegar keeps that from being a problem (at least for my taste). I'm leaving the leftovers to sit another day as experience has told me that dishes like this tend to get even better with time. A real treat, especially for pineapple lovers like me.