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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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This is a wonderful recipe. I have had it for many years. It came from the Prodigy Board and had been the member's 96 year old grandmother's recipe. My family loves it. Hope you will too. Just right for a cold winter day. 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 carrot, sliced diagonally |
1/2 cup raisins |
noodles |
Directions:
1. Dredge meat in flour mixture in bowl with first 6 ingredients.
2. Brown in 3-4 T cooking oil.
3. Add next 4 ingredients.
4. Bring to boil-cover and simmer for 1 1/2 hours.
5. Add carrots, continue cooking another 1/2 hour.
6. Add raisins, continue cooking another 1/2 hour.
7. Cook noodles and serve stew over noodles.
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