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© Meredith Corporation. All rights reserved. Used with permission.
Toss beef cubes with flour in a large mixing bowl. Heat oil in an extra-large skillet over medium-high heat. Brown beef cubes, half at a time, in hot oil.
Place carrots and onion in a 4- to 5-quart slow cooker. Add browned beef.
In a medium bowl, combine undrained tomatoes, vinegar, molasses, salt, celery salt, pepper and ginger; pour over meat. Cover and cook on Low for 8 hours or on High for 4 hours.
If using Low, turn cooker to High. Stir in mushrooms and raisins. Cover and cook for 1 hour more on High. Serve over hot cooked noodles, rice or mashed potatoes, if desired.