Louisiana Beef Stew

October 22, 2015

Author Notes: This was a dish that was cooked frequently for my family by my grandmother, Helen Elizabeth Daniels. She was born in New Orleans, Louisiana in 1919. It is a simple, but hearty dish, filled with plenty of delicious meat and veggies, with just a hint of sweetness!Camelllia

Serves: 10
Prep time: 30 min
Cook time: 2 hrs 30 min


  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon garlic salt/powder
  • 1/4 teaspoon black pepper
  • 3 pounds beef chuck roast
  • 2 tablespoons shortening, butter, or bacon fat
  • 1 pound crushed tomatoes
  • 2 medium onions
  • 1/3 cup red wine vinegar
  • 1/2 cup molasses
  • 1/2 cup water
  • 7 carrots
  • 1/2 cup raisins
  • 3 cups cooked rice
In This Recipe


  1. Combine flour, salt, celery salt, garlic salt, black pepper, ground ginger.
  2. Toss beef in the flour mixture.
  3. In large heavy kettle or dutch oven, add shortening over medium heat and brown beef in batches.
  4. Add tomatoes, onions, red wine vinegar, molasses, and 1/2 cup water.
  5. Bring to boil, cover and simmer about 2 hours.
  6. Add carrots and raisins and simmer about 30 minutes longer, or until carrots are tender.
  7. Pour over rice & serve. Corn bread with this dish is also amazing!

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Stew|Cajun/Creole|American|Celery|Molasses|Red Wine|Vegetable|Vinegar|Raisin|Beef|Carrot|Serves a Crowd