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

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