Louisiana Beef Stew
This Louisiana beef stew is made with tomatoes, carrots, and raisins. It's flavored with molasses and served with steamed rice.
all-purpose flour
2
tablespoons
salt
1
teaspoon
celery salt
½
teaspoon
ground ginger
½
teaspoon
garlic salt
¼
teaspoon
black pepper
¼
teaspoon
chuck roast, cut into 2-inch pieces
3
pounds
bacon drippings
2
tablespoons
onions, chopped
3
medium
diced tomatoes
1
(14.5 ounce) can
molasses
½
cup
water
½
cup
red wine vinegar
⅓
cup
carrots, chopped
6
raisins
½
cup
cooked rice
4
cups
 Combine flour, salt, celery salt, ginger, garlic salt, and pepper in a small bowl. Sprinkle mixture evenly over beef.
  Heat bacon drippings in a large, heavy-bottomed pot over medium-high heat. Add seasoned beef and brown, stirring as necessary. Drain excess fat.
  Add onions, diced tomatoes, molasses, water, and vinegar. Bring to a boil, then cover and simmer for 2 hours.
  Add carrots and raisins; simmer until carrots are tender, about 30 minutes. Serve with steamed rice.
