Louisiana Beef Stew Recipe - Allrecipes.com
Louisiana Beef Stew Recipe
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Louisiana Beef Stew

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 30 mins

    2 hrs 45 mins


  1. Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
  2. 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.
  3. Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
  4. 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 More Reviews

Most Helpful Positive Review
Jun 08, 2008

I did enjoy this stew very much. It had a very nice flavour & is a change from an everyday stew. I didn't use bacon drippings or raisins. I really liked the sauce & stew poured over rice I prepared in a rice cooker.

Most Helpful Critical Review
May 07, 2010

I'm sorry I'm from Louisiana (bayou counrty)and my mom NEVER put raisins in her beef stew. It just seems very odd to me to title this recipe "Louisiana Beef Stew" when I've been living in Louisiana my whole life and have never eaten a stew with raisins in it..


17 Ratings

Apr 26, 2007

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.

Apr 01, 2008

This is a recipe my Mom used to make when I was young. So glad to find it and it is the best -- nice blend of flavors!!!

Sep 17, 2007

Excellent - I have cooked professionally for many years and this is a 5* recipe

Oct 27, 2009

Best pot roast recipe I've tried so far. I wasn't sure if it was a good idea, just perusing the ingredients, but it came out wonderful. My mom likened it to almost having bar-b-cue. HOWEVER - I didn't follow recipe to the letter. The biggest change I made? I used a crockpot. I pulled roast out of the freezer, browned it in a skillet while still frozen, and dumped it in the crockpot, then piled the ingredients on it. I didn't have red wine vinegar, so I used balsamic vinegar instead. It cooked for 7 hours or so, first few hours on high, then on low.

Jun 25, 2010

This stew did not work well for my family. It was too sweet, and leaves a weird aftertaste in my mouth. The only good thing I can say about it is that the thickness of the soup was nice.

Nov 04, 2009

Wow! This is the BEST stew ever!! I only had to make a couple of substitutions because of what I had on hand: added 3 small parsnips, less carrots, regular vinegar and red wine (combined to make the amount of Red wine Vinegar called for). Yum!


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  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 57 g
  • 18%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 616 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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