Cajun Beef Stew

• 3 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. celery salt
• 1/4 tsp. garlic salt or 1 clove garlic
• 1/4 tsp. black pepper
• 1/2 tsp. ginger
• 3 lb. chuck roast, cut in 2-inch cubes
• 2 Tbsp. bacon fat or shortening
• 1 pt. canned whole tomatoes
• 3 medium onions, sliced
• 1/3 c. red wine vinegar
• 1/2 c. molasses
• 6 to 8 carrots, cut in diagonal 1-inch pieces
• 1/2 c. raisins

1. Combine first 6 ingredients and sprinkle on beef cubes.
2. Brown in fat in Dutch oven.
3. Add next 4 ingredients and 1/2 cup water. Bring to a boil and simmer 2 hours.
4. Add carrots and raisins; simmer 30 minutes longer or until carrots are tender.
5. Serve with cornbread, brown rice and salad.
6. Makes 10 servings.

flour, salt, celery salt, garlic salt, black pepper, ginger, chuck roast, bacon, tomatoes, onions, red wine vinegar, molasses, carrots, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=784905 (may not work)