Granny's Stew

• 3 lbs lean stew meat, cubed (I use rump roast)
• 3 tablespoons flour
• 14 teaspoon ground ginger
• 12 teaspoon celery salt
• 12 teaspoon salt
• 12 teaspoon garlic powder
• 14 teaspoon black pepper
• 2 (15 ounce) cans whole tomatoes
• 4 onions, sliced
• 12 cup molasses
• 13 cup red wine vinegar
• 34 carrot, sliced diagonally
• 12 cup raisins
• noodles

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.

lean stew meat, flour, ground ginger, celery salt, salt, garlic, black pepper, tomatoes, onions, molasses, red wine vinegar, carrot, raisins, noodles

Taken from www.food.com/recipe/grannys-stew-108419 (may not work)