1. Wipe meat with a damp cloth. Cut into 1 1/2 inch cubes. Combine flour, mustard and half-teaspoon salt; dredge meat with flour mixture. Heat oil in Dutch oven; brown meat on all sides. Add tomatoes, onion, celery salt, one teaspoon salt and pepper. Mix vinegar, molasses and water; add to meat. Cover and simmer for two hours. Peel and slice carrots. Add to meat with raisins and ginger. Cook 20-30 minutes longer or until carrots are tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
