Beef and Mushroom Stew 
2 pounds boneless beef chuck steak, cut into 1-inch cubes 
3 tablespoons all-purpose flour 
2 tablespoons cooking oil 
4 medium carrots, but into ½-inch slices 
2 medium onions, chopped 
¼ cup cider vinegar 
¼ cup milk-flavored molasses 
1 (14 .5 oz.) can diced tomatoes 
½ teaspoon salt 
½ teaspoon celery salt 
¼ teaspoon pepper 
¼ teaspoon ground ginger 
12 ounces assorted fresh mushrooms, halved 
3 cups hot cooked rice, noodles or mashed potatoes 
Toss beef cubes with flour; brown ½ at a time in hot oil. Place carrots
 and onion in a 4 -quart crockery cooker. Add browned beef cubes. 
Combine vinegar, molasses, undrained tomatoes, salt, celery salt, pepper
 and ginger; pour atop meat. Cover and cook on low-heat setting for 8
 hours or on high-heat setting for 4 hours. Add mushrooms; cook 1 hour 
more on high-heat setting. Serve over cooked rice, noodles or mashed potatoes. Serves 6