German Beef Stew

Wonderful flavor in this German recipe. Broth has a hint of sweetness.

    1½ lbs. beef chuck, cut into 2-inch cubes
    2 tablespoons flour
    ½ teaspoon celery salt
    ¼ teaspoon garlic powder
    ½ teaspoon ground ginger
    ¼ teaspoon pepper
    1 lb. can whole tomatoes, undrained
    2 cups thinly sliced carrots
    ¼ cup sherry cooking wine
    ¼ cup dark molasses
    ¼ cup raisins

  1. Place beef in cooking pot. In a small bowl, combine flour, celery salt, garlic powder, ground ginger and pepper. Sprinkle over beef.
  2. In a bowl, combine tomatoes, carrots, wine and molasses. Pour over beef.
  3. Cover and place cooking pot on base. Simmer at “LO” for 6 to 8 hours. Add raisins 30 minutes before serving. Reduce heat to keep warm (“WM”) for serving. Serve over hot cooked noodles.