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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a fantastic tasting stew!! Who would think that a little molasses in a stew would make a difference?? Very good!! Ingredients:
2 lbs boneless beef chuck |
2 tablespoons flour |
1/2 teaspoon dry mustard |
1 1/2 teaspoons salt |
2 tablespoons vegetable oil |
1 (14 ounce) can tomatoes |
1/2 cup sliced onion |
1 teaspoon celery salt |
1/4 teaspoon pepper |
1/3 cup vinegar |
1/3 cup molasses |
1 1/2 cups water |
4 large carrots |
1/3 cup raisins |
1/2 teaspoon ginger |
Directions:
1. Wipe meat with a damp cloth. Cut into 1 1/2 inch cubes. Combine flour, mustard and half-teaspoon salt; dredge meat with flour mixture. Heat oil in Dutch oven; brown meat on all sides. Add tomatoes, onion, celery salt, one teaspoon salt and pepper. Mix vinegar, molasses and water; add to meat. Cover and simmer for two hours. Peel and slice carrots. Add to meat with raisins and ginger. Cook 20-30 minutes longer or until carrots are tender.
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