Recipe - Louisana Beef Stew

3 tablespoon Flour
One half teaspoon Celery salt
One fourth teaspoon Black pepper
One half teaspoon Ginger
2 Strips of bacon, minced
(essential for flavor)
3 pound Cubed lean beef
1 cn (14 One half oz.) tomatoes
3 md Onions, cut or sliced up in rings
1/3 cup Red wine vinegar
One half cup Each, molasses and water
6 md Carrots, 1inch diagonal cut
chunks (up to 8)
1 One half cup Celery, cut diagonally
One half cup 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 mediumhigh 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 EATL Digest 23 Aug 96

From: J Wendel jwendel@REDSHIFT.COM

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