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| 3 Esslöffel | flour |
| 1/2 Teelöffel | celery salt |
| 1/4 Teelöffel | black pepper |
| 1/2 Teelöffel | ginger |
| 2 | Strips of bacon, diced (essential for flavor) |
| 3 x ca. 450 g | Cubed lean beef |
| 1 Dose | (14 1/2 oz.) tomatoes |
| 3 mittel | Onions, sliced in rings |
| 1/3 Tasse | red wine vinegar |
| 1/2 Tasse | Each, molasses and water |
| 6 mittel | Carrots, 1-inch diagonal cut chunks (up to 8) |
| 1 1/2 Tasse | Celery, cut diagonally |
| 1/2 Tasse | raisins |
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Combine flour and seasonings. Fry bacon in deep pot or kettle. Sprinkle seasoned flour over beef; remove bacon. Add beef to pot with bacon drippings and brown over medium-high heat. Return bacon to pot and add tomatoes, onions, vinegar, molasses and water. Stir to loosen browned bits on bottom of pot. Cover and reduce heat. Simmer for 2 hours. Add water if needed.
While stew simmers, bake acorn squash halves to serve as edible bowls for stew.
Add carrots, celery and raisins to stew; simmer 20 to 25 minutes longer. Remaining stew can be served at another meal with rice, cornbread and a vegetable salad. Serves l0. Great on a cold day.
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