LOUISIANA BEEF STEW

3 tbsp. flour
1 tsp. salt
1/2 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. black pepper
1/2 tsp. ginger
3 lbs. chuck, cut in 2 inch cubes
2 tbsp. shortening
1 (1 lb.) can tomatoes
3 med. onions, sliced
1/3 c. red wine vinegar
1/2 c. molasses
6 to 8 carrots, cut in 1 inch diagonal pieces
1/2 c. raisins

Combine first 6 ingredients and sprinkle on beef cubes. Brown in hot fat in large heavy kettle or Dutch oven. Add next 4 ingredients and 1/2 cup water. Bring to boil, cover and simmer about 2 hours.

Add carrots and raisins and simmer 30 minutes longer or until carrots are tender.

Serve with rice, corn bread and green salad, if desired.

Makes 8-10 servings.