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.