Louisiana beef stew

Yield: 8 Servings

Measure Ingredient
3 tablespoons Flour
1 teaspoon Salt
½ teaspoon Celery salt
¼ teaspoon Garlic salt
½ teaspoon Ground ginger
3 pounds Chuck roast; cubed
2 tablespoons Bacon fat or shortening
1 can (1-lb) tomatoes
3 mediums Onions; sliced
⅓ cup Red wine vinegar
½ cup Molasses (up to)
8 Carrots cut in 1-inch pieces diagonally
½ cup Raisins
Hot cooked rice

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, .

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