"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Louisiana Beef Stew Recipe

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This recipe for Louisiana Beef Stew, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Hanson, wife of Bill Hanson
Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/2 teaspoon ground ginger
3 pounds chuck roast, cut into 2-inch pieces
2 tablespoons bacon drippings
1 (14.5 ounce) can diced tomatoes
3 medium onions, chopped
1/3 cup red wine vinegar
1/2 cup molasses
1/2 cup water
6 carrots, chopped
1/2 cup raisins
4 cups cooked rice

Directions:
Directions:
Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hrs

 

 

 

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