Product Recipes
- 2 tbsp flour
- 3/4 tsp sea salt
- 1/2 tsp celery salt
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp white pepper
- 1 1/2 lbs beef chuck roast cut into 2 inch cubes
- 2 tbsp canola oi
- 1 1/2 cups sliced onion
- 16 oz can tomatoes
- 1/4 cup red wine vinegar
- 1/4 cup dark molasses
- 1/2 cup water
- 5 carrots, pared, cut into 1 inch diagonal pieces
- Hot cooked noodles or mashed potatoes
- 1/4 cup dark raisins
Combine flour, salt, celery salt, garlic powder, ginger and pepper. Coat beef on all sides with this mixture. In large pot heat oil and brown the meat, stirring frequently. Add onions and saute until brown. Add tormaoes, red vinegar, molasses and water. Cover and simmer for 1 and 1/2 hours. Add carrots and raisins. Simmer for another hour. Serve over noodles or potatoes. Serves 6.
