3 tbsp. flour
1 tsp. salt
1/2 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. black pepper
1/2 tsp. ground ginger
3 lbs. chuck in 2 inch cubes
2 tbsp. bacon fat or olive oil
1 (1 lb.) can tomatoes
3 med. onions, sliced
1/3 c. red wine vinegar
1/2 c. molasses
6 to 8 carrots, cut in diagonal 1 inch pieces
1/2 c. raisins

Combine all seasonings and sprinkle on beef cubes. Brown in fat in heavy pan. Add 1/2 cup water, tomatoes, onions, vinegar, molasses. Bring to a boil. Simmer 2 hours. Add carrots and raisins; simmer 30 minutes longer or until carrots are tender. Serve with corn bread.