Tangy Beef Stew

1 large onion, cut into 1-inch pieces
1 pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon ground ginger
1/4 teaspoon salt
3 medium-size carrots, cut into 1-inch slices
2 large celery stalks, cut into 1-inch slices
1 large beef bouillon cube
2 cups water
2 tablespoons red wine vinegar
1/4 cup raisins
1/4 teaspoon black pepper
2 tablespoons cornstarch
Cooked egg noodles (optional)

Layer onions, beef, ginger, salt, carrots and celery in slow cooker insert. Add bouillon cubes, water, vinegar and raisins. Cover and cook on high for 4 hours or low for 6 hours.

Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in a small bowl.

Whisk in cornstarch. Whisk cornstrach mixture back into slow cooker and stir to combine. Contine stirring until liquid has thickened. Turn slow cooker off and serve with noodles, if desired. Makes 4 servings