Recipe: Louisiana Beef Stew

Louisiana Beef Stew
rec.food.recipes/Lynn Z. Schaeffer/1998
Source: Jeannette Higgs
Servings: 8

This Louisiana Beef Stew always gets rave reviews.

3 tablespoons flour
1 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1/2 teaspoon ginger -- ground
2 pounds beef stew meat -- cut in 1-inch cubes
2 tablespoons bacon drippings
1 pound canned tomatoes
3 medium onions -- sliced
1/3 cup red wine vinegar
1/2 cup molasses
1/2 cup water
6 large carrots -- cut in 1-inch slices
1/2 cup raisins

Combine flour, salt, celery salt, black pepper and ginger. Sprinkle on beef cubes, stirring until evenly coated.

In a large heavy kettle or Dutch oven, brown meat in hot bacon drippings.

Add tomatoes, onions, red wine vinegar, molasses and water. Bring to a boil, cover and simmer about 2 hours.

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

Serving Ideas: Cornbread and green salad.