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the stock into another pot, discarding the vegetables, spices and fruit. To the stock add brown sugar, catsup, allspice and cloves. Bring the mixture to a slow boil for about 5 minutes, stirring constantly.
Then add arrowroot after dissolving it in 1 tablespoon cold water. Reduce heat to low and stir the sauce until it begins to thicken. Slice the roast into 1/4 inch slices and add the meat. Simmer over very low heat for about 5 minutes or until the meat is heated through. Serve over buttered or pan fried noodles. Serves 6-8. Approximate preparation time: 2 hours.
Una’s Beef Ragout
This was second place prize winner:
21/2 lbs. chuck, cut in one-inch cubes 1/4 cup all-purpose flour 1/4 cup vegetable oil 1 teaspoon celery salt 1/2 teaspoon pepper 1 clove garlic, crushed 2 teaspoons instant minced onion 1 bay leaf 1/4 cup sherry 1 can (15 oz.) tomato sauce 1 package frozen peas (10 oz.), optional 1/2 lb. fresh mushrooms, sliced 1 can (6 oz.) tomato paste 11/2 cups water 4 tablespoons butter or margarine 3 teaspoons sugar 2 dozen small white onions, peeled 8 medium carrots, peeled and sliced in thirds 1 lb. potatoes, peeled and cut in quar
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