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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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I found this recipe in The Church Supper Cookbook , and it is absolutely fantastic. My DH gave it five stars! Definitely a keeper. Ingredients:
3 tablespoons flour |
1 teaspoon salt |
1/2 teaspoon celery salt |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
1/2 teaspoon ginger |
3 lbs beef chuck, cut into 2-inch cubes |
2 tablespoons cooking oil |
1 (16 ounce) can tomatoes |
3 medium onions, sliced |
1/3 cup red wine vinegar |
1/2 cup molasses |
1/2 cup water |
6 -8 carrots, sliced diagonally |
1/2 cup raisins |
Directions:
1. Combine the flour, salts, pepper, and ginger. Sprinkle over beef cubes.
2. Brown beef in hot oil in Dutch oven.
3. Add tomatoes (with juice), onions, vinegar, molasses, and water.
4. Bring to a boil, cover, and simmer about 2 hours.
5. Add carrots and raisins and simmer 30 minutes longer, or until carrots are tender.
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