Louisiana Beef Stew

Name: Louisiana Beef Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8-10 serving(s)
Ingredients: 3 tablespoons flour; 1 teaspoon salt; 1/2 teaspoon celery salt; 1/4 teaspoon garlic salt; 1/4 teaspoon pepper; 1/2 teaspoon ginger; 3 lbs beef chuck, cut into 2-inch cubes; 2 tablespoons cooking oil; 1 (16 ounce) can tomatoes; 3 medium onions, sliced; 1/3 cup red wine vinegar; 1/2 cup molasses; 1/2 cup water; 6 -8 carrots, sliced diagonally; 1/2 cup raisins

Submitted by Chris Reynolds

"I found this recipe in "The Church Supper Cookbook", and it is absolutely fantastic. My DH gave it five stars! Definitely a keeper."

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Ready In:: 2hrs 30mins
Ingredients:: 15
Serves:: 8-10

ingredients

3 tablespoons flour
1 teaspoon salt
¹⁄₂ teaspoon celery salt
¹⁄₄ teaspoon garlic salt
¹⁄₄ teaspoon pepper
¹⁄₂ teaspoon ginger
3 lbs beef chuck, cut into 2-inch cubes
2 tablespoons cooking oil
1 (16 ounce) can tomatoes
3 medium onions, sliced
¹⁄₃ cup red wine vinegar
¹⁄₂ cup molasses
¹⁄₂ cup water
6 -8 carrots, sliced diagonally
¹⁄₂ cup raisins

directions

Combine the flour, salts, pepper, and ginger. Sprinkle over beef cubes.
Brown beef in hot oil in Dutch oven.
Add tomatoes (with juice), onions, 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 are tender.

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RECIPE SUBMITTED BY

Chris Reynolds

212

<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>

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