Louisiana beef stew

8 Servings

Ingredients

QuantityIngredient
3tablespoonsFlour
1teaspoonSalt
½teaspoonCelery salt
¼teaspoonGarlic salt
½teaspoonGround ginger
3poundsChuck roast; cubed
2tablespoonsBacon fat or shortening
1can(1-lb) tomatoes
3mediumsOnions; sliced
cupRed wine vinegar
½cupMolasses (up to)
8Carrots cut in 1-inch pieces diagonally
½cupRaisins
Hot cooked rice

Directions

Combine first 6 ingredients & sprinkle on beef cubes. Brown in hot fat in large, heavy skillet. Add next 4 ingredients & ½ cup water. Bring to boil, cover & simmer 2 hours. Add carrots & raisins & simmer 30 minutes longer or until carrots are tender. Serve with rice, corn bread & green salad, if desired. Makes 8-10 servings.

MRS LLOYD (ALVERTA) WILLIAMS

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .