1 cup water
1/2 cup butter
3 tablespoons salt
4 cups milk
1 1/2 pounds beef chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/4 cup brown sugar
1/2 cup jam
1/2 cup dark brown sugar
1 cup chopped pecans
1 tablespoon butter
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over medium heat, combine water, butter and salt. Bring to a boil, then reduce heat to medium-low. Simmer 30 minutes, stirring occasionally.
Heat milk and butter in a large skillet over medium heat. Saute onion and celery in milk until tender. Stir in celery and garlic; reduce heat to low. Simmer 10 minutes, stirring constantly.
Puree raisins, brown sugar, 1/2 cup jam, brown sugar, 1 cup pecans and 1 tablespoon butter. Stir together until all ingredients are thoroughly combined. Pour mixture into a shallow dish.
Bake in preheated oven for 40 minutes.