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Louisiana
Beef Stew
3 Tbls flour
1 tsp salt
½ tsp celery salt
¼ tsp garlic salt
¼ tsp black pepper
½ tsp ginger
3lbs beef chuck (cubed to 2” chunks)
2 tbls butter or bacon fat
1 16oz can of tomatoes
3 medium onions – sliced
1/3 c red wine vinegar
½ cup molasses
6 to 8 carrots (cut diagonal 1” pieces or substitute baby carrots)
½ cup of raisins
combine flour, salts, pepper, ginger and sprinkle on beef
cubes,
Brown beef in large kettle or dutch oven with butter or fat,
Add tomatoes, onions vinegar and molasses plus ½ cup of water,
Bring to boil , cover and simmer 2 hours;
Add carrots, raisins, and simmer until carrots are tender (about 30 minutes),
Serve over rice with cornbread and green salad. Serves
8 to 10
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