Louisiana Beef Stew Recipes

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

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

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