Louisana beef stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Flour |
| ½ | teaspoon | Celery salt |
| ¼ | teaspoon | Black pepper |
| ½ | teaspoon | Ginger |
| 2 | Strips of bacon, diced (essential for flavor) | |
| 3 | pounds | Cubed lean beef |
| 1 | can | (14 1/2 oz.) tomatoes |
| 3 | mediums | Onions, sliced in rings |
| ⅓ | cup | Red wine vinegar |
| ½ | cup | Each, molasses and water |
| 6 | mediums | Carrots, 1-inch diagonal cut chunks (up to 8) |
| 1½ | cup | Celery, cut diagonally |
| ½ | cup | Raisins |
Directions
Combine flour and seasonings. Fry bacon in deep pot or kettle. Sprinkle seasoned flour over beef; remove bacon. Add beef to pot with bacon drippings and brown over medium-high heat. Return bacon to pot and add tomatoes, onions, vinegar, molasses and water. Stir to loosen browned bits on bottom of pot. Cover and reduce heat. Simmer for 2 hours. Add water if needed.
While stew simmers, bake acorn squash halves to serve as edible bowls for stew.
Add carrots, celery and raisins to stew; simmer 20 to 25 minutes longer.
Remaining stew can be served at another meal with rice, cornbread and a vegetable salad. Serves l0. Great on a cold day.
Posted to EAT-L Digest 23 Aug 96 From: J Wendel <jwendel@...> Date: Sat, 24 Aug 1996 04:59:05 -0700