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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
- 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 pounds shortening 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
- Combine flour, salt, celery salt, garlic salt, black pepper, ground ginger.
- Toss beef in the flour mixture.
- In large heavy kettle or dutch oven, add shortening over medium heat and brown beef in batches.
- Add tomatoes, onions, red wine vinegar, molasses, and 1/2 cup water.
- Bring to boil, cover and simmer about 2 hours.
- 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!