Tonight I’m cooking up another family favorite recipe, Louisiana Beef Stew! It’s about 95º today in NYC, but I really wanted to make this dish! My grandmother, Helen Elizabeth Daniels, used to make this one pretty frequently because everyone loved it so much.
She was born in New Orleans in 1919 and I had the opportunity this past April to visit her old apartment in the French Quarter on Ursulines Street. It was such a special and amazing experience!
Makes 6-8 servings
3 Tbs. flour
1 tsp. salt
1/2 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. black pepper
1/2 tsp. ground ginger
3 lbs. beef chuck roast, cut into 2″ cubes
2 Tbs. bacon fat or shortening
1 can- 1 lb. diced tomatoes
2 medium onions, sliced
1/3 cup red wine vinegar
1/2 cup molasses
1/2 cup water
6-8 carrots, cut in diagonal 1″ pieces
1/2 cup raisins
Let’s get cookin’!
- Combine flour, salt, celery salt, garlic salt, black pepper, ground ginger. Toss beef in the flour mixture.
- In large heavy kettle or dutch oven, add shortening over medium heat and brown beef in batches.
- Add tomatoes, onions, red wine vinegar, molasses, and 1/2 cup water. Bring to boil, cover and simmer about 2 hours.
- Add carrots and raisins and simmer about 30 minutes longer, or until carrots are tender.
- Pour over rice & serve. Corn bread with this dish is also amazing!