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.
- West Bend Admin