I also made this as a "pulled beef" and served it with corn on the cob, fruited coleslaw, and biscuits. I cooked it twice as long as indicated because we like this kind of dish very tender. Although I made only half the recipe, there was a ton, and we made two dinners from it. There was something "missing" though, and the second night I added 2 TB of chipotle in adobo--that was it! It needed the smoky flavor as well as a bit more chile "heat."
This recipe is excellent!!! When I read the list of ingredients, I couldn't believe that a beef stew would have molasses and raisins in it, but it's great! The only thing I would suggest is using fresh ginger instead of the ground ginger and use more than indicated in the recipe. The ginger really brings all of the different flavors together. My husband absolutely loved it.
This is the third time I've made this, and I've just decided it's my absolute favorite beef stew. It's easy enough to make during the week, but I'd also serve it to company... as I plan to this weekend.
Took some of your advice: used beef stew meat (round) because it was less expensive than chuck roast and added 1/2tsp minced ginger with the onions but also used the ground ginger per recipe. Shredded the beef cubes prior to adding the carrots and raisins. Very good result, served on onion rolls as pulled beef.