Kitchen > Beef > Louisiana Beef Stew

Beef & Black Bean Chili

Beef Burgundy

Beef Carbonnade

Beef Medallions

Crockpot Spaghetti Dinner

Florentine Pot Roast

Louisiana Beef Stew

Mamas Meat Loaf

Italian Pot Roast

Osso Buco alla Milanese

Tex-Mex Pepper Steak

Louisiana Beef Stew

This stew is enriched with tomatoes which are a rich source of lycopene, a disease fighting carotenoid.

Ingredients:
1 pound well-trimmed bottom round of beef, cut into 1/2-inch chunks
2 tablespoons flour
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, thinly sliced
1 (14.5-ounce) can no-salt-added tomatoes, diced, with juice
3 tablespoons molasses
3 tablespoons red wine vinegar
3/4 teaspoon each ground ginger and salt

Directions:
Dredge the beef in the flour, shaking off the excess. In a Dutch oven or flameproof casserole, heat the oil over moderately high heat. Cook the beef for 3 minutes or until lightly browned. Transfer the beef to a plate.

Reduce the heat to moderate, add the onion and garlic to the pan, and saute for 5 minutes. Add the carrots and cook for 3 minutes. Add the tomatoes and their juice, the molasses, vinegar, ginger and salt, and bring to a boil. Reduce to a simmer, cover and cook for 30 minutes.

Return the beef to the pan, cover and simmer for 5 minutes oruntil the beef is cooked through. Serve warm.

Back to Top - Back to Kitchen

Recipe of the Week Newsletter- Join Our List: