Title: Louisana Beef Stew
Categories: None
Yield: 1 Servings

3 tb Flour
1/2 ts Celery salt
1/4 ts Black pepper
1/2 ts Ginger
2 Strips of bacon, diced
-(essential for flavor)
3 lb Cubed lean beef
1 cn (14 1/2 oz.) tomatoes
3 md Onions, sliced in rings
1/3 c Red wine vinegar
1/2 c Each, molasses and water
6 md Carrots, 1-inch diagonal cut
-chunks (up to 8)
1 1/2 c Celery, cut diagonally
1/2 c Raisins

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

Date: Sat, 24 Aug 1996 04:59:05 -0700