Beef, Oriental, Soups and Stews

Gingery Sweet and Sour Beef Stew

  • 3 pounds Beef, stew, cut into 1-in. cube
  • 2/3 cup Flour
  • 1/3 cup Oil
  • 3 medium Onions
  • 2 cloves Garlic
  • 1 teaspoon Ginger
  • 1 pounds Carrots
  • 1/2 teaspoons Thyme
  • 1/2 teaspoon Marjoram
  • 2 cups Tomatos, crushed
  • 1 to 3 tablespoons Tomato paste
  • 1/4 to 2/3 cup Red wine
  • 1/3 cup Vinegar; cider
  • 1/4 to 1/3 cup Molasses

    • Cut up onions and carrots as desired. Coat beef with flour. Brown well. Add onion, garlic, and ginger and fry in drippings. Add rest of ingredients except for carrots to simmer. Cover and cook 1 hour to 1 /2 hour at a gentle simmer. Add carrots and cook for 1 hour to 1 1/2 hours more.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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