Recipe: Louisiana Beef Stew

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

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.

Note: Spinach Salad is an excellent accompaniment to this dish--and it uses the bacon which provides the drippings for stew. See recipe for Spinach Salad Oriental.

Serving Ideas: Cornbread and green salad.