Louisiana Beef Stew

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

• Ready In: 2 hrs 30 mins
• Serves: 8-10

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

Directions

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