Louisiana Beef Stew

Louisiana Beef Stew
Yield: 8 Servings

3 tb Flour
1 ts Salt
½ ts Celery salt
¼ ts Garlic salt
½ ts Ground ginger
3 lb Chuck roast; cubed
2 tb Bacon fat or shortening
1 cn (1-lb) tomatoes
3 md Onions; sliced
? c Red wine vinegar
½ c Molasses (up to)
8 Carrots cut in 1-inch pieces diagonally
½ c Raisins
Hot cooked rice

Combine first 6 ingredients & sprinkle on beef cubes. Brown in hot fat in large, heavy skillet. Add next 4 ingredients & 1/2 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.

Dear K.W. There is a type-o on the amount of vinegar to put in. It reads ? c. could you let me know about this as I am making this for dinner?
Your Friend,
Dainty Dish

1/8 cup DD - sorry about that - but this is one of those recipes where you can add more or less - to taste.


No problem, and I might add just a smidge more because I love vinegar. Thank you speedy! You are always on top of it!!

YVW - I just need to figure out why - when I copy/paste certain recipes I get a “?” for the ingredient amount! grrrrrrrrrrrrrrrr