Louisiana Beef Stew

SUBMITTED BY: MaryLee

"Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice."

PREP TIME	15 Min
COOK TIME	2 Hrs 30 Min
READY IN	2 Hrs 45 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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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

READ REVIEWS (3)

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.

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REVIEWS

Reviewed on Apr. 26, 2007 by Sara

Sorry, this just did not work out for me. I found the stew to be too thick - and way too rich and dense. The flavors were really overpowering. It sounded interesting - but my family didn't care for it.

8 users found this review helpful