3 lbs. beef, cut for stew
3 tbsp. flour
1 tbsp. olive oil
2 c. tomatoes (1 lb. can)
2 med. onions, coarsely chopped
1 tsp. celery salt
1 tsp. salt
1/4 tsp. pepper
1/3 c. apple cider vinegar
1/3 c. molasses
1/2 c. water
1/2 c. dry red wine
6 carrots, cut into pieces
1/2 c. raisins or currants
1/2 tsp. ground ginger

Sprinkle beef with the flour. Brown in oil in heavy saucepan; add tomatoes, onions, celery salt, salt, and pepper. Combine vinegar, molasses, water, and wine; add to meat.

Cover and simmer until meat is tender, about 2 hours. Add carrots, raisins, and ginger. Cook until carrots are quite tender, about 1 hour. Serve over hot buttered egg noodles. Yields 8-10 servings.