Louisiana Beef Stew

(A Rich Stew with a Bit of Sweetness and Tang)

Louisiana Beef Stew is rich and satisfying. Surprising ingredients give it a touch of sweetness and tang. Serve it Louisiana style, over hot rice, with hot pepper sauce on the side.


* 3 Tbsp. flour
* 1/2 tsp. celery salt
* 1/2 tsp. garlic salt
* 1/4 tsp. pepper
* 1/2 tsp. ginger
* 3 lb. cubed beef stew meat
* 2 Tbsp. bacon fat or shortening
* 1 can tomatoes (16 oz.)
* 3 med. onions, sliced
* 1/3 cup red wine vinegar
* 1/2 cup molasses
* 1 cup water
* 6-8 carrots, cut in 1 inch pieces
* 1/2 cup raisins


Heat the bacon fat or shortening in a heavy Dutch oven, preferably cast iron. While the fat is heating, combine the flour and dry seasonings (celery salt, garlic salt, pepper, and ginger) and use the flour mixture to coat the cubed beef stew meat. Add the meat to the hot fat and sear it, stirring it occasionally so that it browns well on all sides. When the meat is nicely browned, add the tomatoes, onions, vinegar, molasses, and water. Bring it to a boil. Cover, reduce the heat, and simmer until the meat is tender, about two hours. When the meat is tender, add the carrots and raisins, and simmer about another 20 minutes, until the carrots are cooked.

I suggest serving this Louisiana Beef Stew over hot cooked rice. We like to have bottled hot pepper sauce on the table, so each person can add extra heat as desired.

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