Combine 3 TB flour, 1 tsp salt, 1/2 tsp celery salt, 1/4 tsp garlic salt, 1/4 tsp black pepper, 1/2 tsp powdered ginger. Sprinkle it on 3 lbs chuck cut in 2" cubes, and toss. Brown in hot fat such as 2 TB bacon fat, or shortening in a large heavy kettle or Dutch oven. Do it in batches so the cubes don't touch while browning- if they do, they wont brown, they'll just steam. Then throw it all in the pot and add 16 oz of canned tomatoes with juice, 3 medium onions, sliced, 1/3 c. red-wine vinegar, 1/2 c molasses, and 1/2 c water. Bring to a boil and simmer about 2 hours. Then add 6-8 small carrots, cut on a slant, and 1/2 c. raisins. Simmer 30 minutes longer or til the carrots are tender.
Thirty years ago I used all the salt shown, but now I replace almost all of it by adding the flavor elements of those salts with some celery seed & garlic powder and a no-salt seasoning like Trader Joe's 21 Season Salute, and no-sodium-added tomatoes.
If you choose to use a crockpot, eliminate the water from the recipe and cook on high for an hour and then low for 5 hours or more. Ordinarily I don't thicken it just before serving, but crockpots can generate a lot of moisture so you may decide you want to.
Good with rice, corn muffins, and a green salad. Serves 8-10
