Title: Louisiana Beef Stew
Categories: Meat
Yield: 8 Servings

3 tb Flour
1 ts Salt
1/2 ts Celery salt
1/4 ts Garlic salt
1/2 ts Ground ginger
3 lb Chuck roast; cubed
2 tb Bacon fat or shortening
1 cn (1-lb) tomatoes
3 md Onions; sliced
1/3 c Red wine vinegar
1/2 c Molasses
6 -(up to)
8 Carrots cut in 1-inch pieces
-diagonally
1/2 c Raisins
Hot cooked rice

Combine first 6 ingredients & sprinkle on beef cubes. Brown in hot fat in
large, heavy skillet. Add next 4 ingredients & 1/2 cup water. Bring to
boil, cover & simmer 2 hours. Add carrots & raisins & simmer 30 minutes
longer or until carrots are tender. Serve with rice, corn bread & green
salad, if desired. Makes 8-10 servings.

MRS LLOYD (ALVERTA) WILLIAMS

From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.