2 pounds boneless beef chuck steak, trimmed and cut into 1-inch cubes
3 Tbsp. all-purpose flour
2 Tbsp. cooking oil
6 medium carrots, cut into 1/2-inch-thick slices
2 medium onions, chopped
1 14 1/2-oz. can diced tomatoes, undrained
1/4 cup cider vinegar
2 Tbsp. mild-flavored molasses
1/2 tsp. salt
1/2 tsp. celery salt
1/4 tsp. ground black pepper
1/4 tsp. ground ginger
12 oz. assorted fresh mushrooms, halved
1/4 cup raisins
4 cups hot cooked noodles, rice, or mashed potatoes (optional)
1. Toss meat cubes with flour in a large mixing bowl. Heat oil in an extra-large skillet over medium-high heat. Brown meat cubes, half at a time, in hot oil.
2. Place carrots and onion in a 4- to 5-quart slow cooker. Add browned meat cubes.
3. In a medium bowl, combine undrained tomatoes, vinegar, molasses, salt, celery salt, pepper, and ginger; pour over meat. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.
4. If using low-heat setting, turn cooker to high-heat setting. Stir in mushrooms and raisins. Cover and cook for 1 hour more on high-heat setting. Serve over hot cooked noodles, rice, or mashed potatoes, if desired. Makes 8 (1 1/8-cup) servings.