- 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
- 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.
04/24/2018
recipepes.com
Louisiana Beef Stew, recipe
PT15M
PT1H
5
455 calories
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