German Beef Stew

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


Place beef in cooking pot. In a small bowl, combine flour, celery salt, garlic powder, ground ginger and pepper. Sprinkle over beef.

In a bowl, combine tomatoes, carrots, wine and molasses. Pour over beef.

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.

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