Ingredients
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2 tablespoons all-purpose flour
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1 teaspoon salt
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½ teaspoon celery salt
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½ teaspoon ground ginger
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¼ teaspoon garlic salt
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¼ teaspoon black pepper
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3 pounds chuck roast, cut into 2-inch pieces
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2 tablespoons bacon drippings
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3 medium onions, chopped
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1 (14.5 ounce) can diced tomatoes
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½ cup molasses
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½ cup water
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⅓ cup red wine vinegar
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6 carrots, chopped
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½ cup raisins
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4 cups cooked rice
Directions
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Combine flour, salt, celery salt, ginger, garlic salt, and pepper in a small bowl. Sprinkle mixture evenly over beef.
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Heat bacon drippings in a large, heavy-bottomed pot over medium-high heat. Add seasoned beef and brown, stirring as necessary. Drain excess fat.
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Add onions, diced tomatoes, molasses, water, and vinegar. Bring to a boil, then cover and simmer for 2 hours.
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Add carrots and raisins; simmer until carrots are tender, about 30 minutes. Serve with steamed rice.
Nutrition Facts (per serving)
499 | Calories |
19g | Fat |
57g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 499 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 8g | 38% |
Cholesterol 77mg | 26% |
Sodium 611mg | 27% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 3g | 11% |
Total Sugars 22g | |
Protein 24g | 48% |
Vitamin C 10mg | 11% |
Calcium 108mg | 8% |
Iron 6mg | 33% |
Potassium 855mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.