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Louisiana Beef Stew


  • 3 Tbsp. flour
  • 1 tsp. salt
  • 1/2 tsp. celery salt
  • 1/4 tsp. garlic salt
  • 1/4 tsp. pepper
  • 1/2 tsp. ginger
  • 3 lb. chuck, cut in 2 inch cubes
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  • 2 Tbsp. bacon fat or shortening
  • 1 can tomatoes (16oz.)
  • 3 med. onions, sliced
  • 1/3 cup red wine vinegar
  • 1/2 cup molasses
  • 6-8 carrots, cut in 1 inch pieces
  • 1/2 cup raisins
  • hot cooked rice


Combine first 6 ingredients and sprinkle on beef cubes. Brown in hot fat in large heavy kettle or Dutch oven. Add next 4 ingredients and 1/2 cup water. Bring to a boil. Cover and simmer about 2 hours. Add carrots and raisins and simmer 30 minutes longer, or until carrots are tender. Serve over rice. 8-10 servings.

By Robin from Washington, IA

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