Ingredients:
3 lbs lean stew meat, cubed ( I use rump roast)
3 tablespoons flour
1/4 teaspoon ground ginger
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 (15 ounce) cans whole tomatoes
4 onions, sliced
1/2 cup molasses
1/3 cup red wine vinegar
3/4 carrots, sliced diagonally
1/2 cup raisins
noodles
Directions:
Dredge meat in flour mixture in bowl with first 6 ingredients.
Brown in 3-4 T cooking oil.
Add next 4 ingredients.
Bring to boil–cover and simmer for 1 1/2 hours.
Add carrots, continue cooking another 1/2 hour.
Add raisins, continue cooking another 1/2 hour.
Cook noodles and serve stew over noodles.
Servings: 6-8
Time preparation: 10 min.
Time total: 160 min.