Best Louisiana Beef Stew Recipes

LOUISIANA BEEF STEW

Louisiana Beef Stew image

Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice.

Provided by MaryLee

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h45m

Yield 8

Number Of Ingredients 16

Ingredients

2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon celery salt
¼ teaspoon garlic salt
¼ teaspoon black pepper
½ teaspoon ground ginger
3 pounds chuck roast, cut into 2-inch pieces
2 tablespoons bacon drippings
1 (14.5 ounce) can diced tomatoes
3 medium onions, chopped
⅓ cup red wine vinegar
½ cup molasses
½ cup water
6 carrots, chopped
½ cup raisins
4 cups cooked rice

Steps:

Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.

Nutrition Facts : Calories 499.4 calories, Carbohydrate 57 g, Cholesterol 77.3 mg, Fat 19.2 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 7.5 g, Sodium 611.2 mg, Sugar 22 g

LOUISIANA BEEF STEW

Louisiana Beef Stew image

This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. I bet this could be adapted to the crock pot. Serves 4.

Provided by dicentra

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb bottom round beef roast, cut into 1 inch chunks
2 tablespoons flour
1 tablespoon vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
2 carrots, thinly sliced
1 lb potato, cut in 1/2 inch dice
3 cups diced tomatoes, with their juices
3 tablespoons molasses
3 tablespoons red wine vinegar
3/4 teaspoon ginger
salt and pepper

Steps:

Dredge the beef in flour. Heat the oil over med-high heat. Cook the beef for 3 minutes or until lightly browned. Remove to a plate and set aside.
Reduce the heat to moderate, add the onion and garlic to the pan and sauté for 5 minutes. Add the carrots and cook for 3 more minutes.
Add the potatoes, tomatoes, molasses, vinegar, ginger, salt and pepper. Bring to a boil. Reduce to a simmer, cover and cook for 30 minutes or until the potatoes are tender.
Return the beef to the pan, cover and simmer for 5 minutes or until the meat is cooked through.

Nutrition Facts : Calories 458.6, Fat 19.2, SaturatedFat 6.5, Cholesterol 72.6, Sodium 103.5, Carbohydrate 44.7, Fiber 5.4, Sugar 14.9, Protein 27.4

LOUISIANA BEEF STEW

Louisiana Beef Stew image

This is an old recipe from Louisiana,featuring molasses,raisins,and a hint of ginger. I have not made this recipe but it sounds interesting.

Provided by Lynda Sweezey

Categories Other Soups

Time 2h45m

Number Of Ingredients 15

Ingredients

3 Tbsp flour
1 tsp salt
1/2 tsp celery salt
1/4 tsp garlic salt
1/4 tsp pepper
1/2 tsp ginger
3 lb beef chuck,cut into 2" cubes
2 Tbsp cooking oil
1 can(s) (16oz) tomatoes
3 medium onions,sliced
1/3 c red wine vinegar
1/2 c molasses
1/2 c water
6-8 carrots,cut on diagonal
1/2 c raisins

Steps:

1. Combine 1st 6 ingredients and sprinkle over beef cubes.
2. Brown beef in hot oil.
3. Remove to Dutch oven and add tomatoes,(with juice),onions,vinegar,molasses,and water. Bring to a boil,cover,and simmer about 2 hours Add carrots and raisins and simmer 30 minutes longer,or until carrots are tender.

LOUISIANA BEEF STEW

Louisiana Beef Stew image

I found this recipe in "The Church Supper Cookbook", and it is absolutely fantastic. My DH gave it five stars! Definitely a keeper.

Provided by Chris Reynolds

Categories Stew

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons flour
1 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon ginger
3 lbs beef chuck, cut into 2-inch cubes
2 tablespoons cooking oil
1 (16 ounce) can tomatoes
3 medium onions, sliced
1/3 cup red wine vinegar
1/2 cup molasses
1/2 cup water
6 -8 carrots, sliced diagonally
1/2 cup raisins

Steps:

Combine the flour, salts, pepper, and ginger. Sprinkle over beef cubes.
Brown beef in hot oil in Dutch oven.
Add tomatoes (with juice), onions, vinegar, molasses, and water.
Bring to a boil, cover, and simmer about 2 hours.
Add carrots and raisins and simmer 30 minutes longer, or until carrots are tender.

Nutrition Facts : Calories 609.4, Fat 37, SaturatedFat 14, Cholesterol 117.4, Sodium 435.9, Carbohydrate 36, Fiber 3, Sugar 22.4, Protein 33.2