Ingredients
- 4 carrots
- 1 onion (chopped)
- 1 cu water
- 1 rice (cooked)
- 900 gr chuck in (boneless cut)
- 120 ml ketchup
- 85 gr all purpose flour
- 60 ml wine vinegar (red)
- 55 gr brown sugar
- 28 gr butter
- 16 ml worcestershire sauce
- 16 ml olive oil
- 6 gr salt
- 1 gr black pepper
Mix together flour, salt, and pepper and dredge meat cubes in mixture. In a sk illet, heat margarine and olive oil and brown beef cubes. Place browned beef i n the Crock-Pot. Add remaining ingredients except for carrots. Cover and cook on Low for 8 to 9 hours or on High for 4 to 5 hours. add carrots and cook on Low 1.5 hours or on High for 30 minutes. Serve over rice or noodles.
