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 Dutch oven. Add celery salt, garlic salt, pep per and ginger. Add tomatoes, onions, red wine vinegar and molasses. Simmer, covered, for 2 hours. The last ½ 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 corn bread.

    Serves 6 to 8

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