Louisiana Beef Stew

Hey y’all!

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!

Such a beauty!
Watch out! 😀



Today the apartment has been converted into the Inn on Ursulines.


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

Cooked rice

Let’s get cookin’!

  • Combine flour, salt, celery salt, garlic salt, black pepper, ground ginger. Toss beef in the flour mixture.

image1 image2

  • In large heavy kettle or dutch oven, add shortening over medium heat and brown beef in batches.  

image4  image5

  • Add tomatoes, onions, red wine vinegar, molasses, and 1/2 cup water. Bring to boil, cover and simmer about 2 hours.
Smells soooo good! 😀
  • 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!

IMG_4835K bye!!! :-*


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s