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.