Enjoy this modern stew.
Ingredients
- 3 pounds beef-stew meat
- 1/2 teaspoon celery salt
- 1/4 teaspoon garlic salt
- 1/2 teaspoon ginger
- 1 (16 ounce) can tomatoes
- 3 medium or 6 small onions
- 1/3 cup red wine vinegar
- 1/2 cup molasses
- 3 or 4 cups chunked carrots
- 1/2 cup raisins
- Kneaded butter (3 tablespoons flour mixed with 2 tablespoons butter)
Directions
Brown the cubed meat in a Dutch oven. Add celery salt, garlic salt, pepper, and ginger. Add tomatoes, onions, red wine vinegar and molasses. Simmer, covered, for 2 hours. The last half hour add cut up carrots and raisins. Thicken with kneaded butter dropped by bits into the sauce and whisked until smooth. Serve over rice. Accompany with a large batch of cornbread.
Serves 6 to 8