Louisiana Beef Stew

4.1
(19)

This Louisiana beef stew is made with tomatoes, carrots, and raisins. It's flavored with molasses and served with steamed rice.

Prep Time:
20 mins
Cook Time:
2 hrs 45 mins
Total Time:
3 hrs 5 mins
Servings:
8

Ingredients

  • 2 tablespoons all-purpose flour

  • 1 teaspoon salt

  • ½ teaspoon celery salt

  • ½ teaspoon ground ginger

  • ¼ teaspoon garlic salt

  • ¼ teaspoon black pepper

  • 3 pounds chuck roast, cut into 2-inch pieces

  • 2 tablespoons bacon drippings

  • 3 medium onions, chopped

  • 1 (14.5 ounce) can diced tomatoes

  • ½ cup molasses

  • ½ cup water

  • cup red wine vinegar

  • 6 carrots, chopped

  • ½ cup raisins

  • 4 cups cooked rice

Directions

  1. Combine flour, salt, celery salt, ginger, garlic salt, and pepper in a small bowl. Sprinkle mixture evenly over beef.

  2. Heat bacon drippings in a large, heavy-bottomed pot over medium-high heat. Add seasoned beef and brown, stirring as necessary. Drain excess fat.

  3. Add onions, diced tomatoes, molasses, water, and vinegar. Bring to a boil, then cover and simmer for 2 hours.

  4. Add carrots and raisins; simmer until carrots are tender, about 30 minutes. Serve with steamed rice.

Nutrition Facts (per serving)

499 Calories
19g Fat
57g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 499
% Daily Value *
Total Fat 19g 25%
Saturated Fat 8g 38%
Cholesterol 77mg 26%
Sodium 611mg 27%
Total Carbohydrate 57g 21%
Dietary Fiber 3g 11%
Total Sugars 22g
Protein 24g 48%
Vitamin C 10mg 11%
Calcium 108mg 8%
Iron 6mg 33%
Potassium 855mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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