2007 BCS Champions

2007 BCS
National Champions

2003 BCS National Champions

2003 BCS
National Champions

1958 National Champions

National Champions

NCAA Baseball Championships:



DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

Scott LONG’s
Beef Stew Recipe

Finished ProductGoes great with a nice brown ale


4 tablespoons vegetable oil

2 pounds stew meat

Cajun Seasoning (i.e. Tony Chachere’s)
⅓ cup flour

1 medium onion, chopped

½ bell pepper, chopped

1 stalk celery, choppod

2 cloves garlic, minced

1 bay leaf

Pinch of dried rosemary (optional)

About 5 cups water or beef stock

2 medium carrots, peeled and chopped

2 large baking potatoes, peeled and chopped

1 tsp salt

¼ tsp cayenne pepper

½ tsp black pepper

1 cup diced green onion tops, for garnish




Season the stew meat generously with Cajun seasoning, then lightly dredge each piece in flour.


In a heavy pot over medium-high heat, add the oil. Once the oil is hot, add the meat (don't crowd the pot) and brown it well. You’ll probably have to do it in two batches, for about 8 minutes per batch. (You might have to add a little oil between batches.) Remove beef to a bowl and set aside.


Add the onion, celery, and bell pepper, and cook until the onion turns translucent, about 5 minutes.

Add the parsley, rosemary, and garlic, and deglaze the pot with a little of the water or beef stock. Add the beef back to the pot along with the remaining water/stock and stir, scraping the bits from the bottom of the pot. (If you browned your meat well, you should have a lot of bits to scrape up. This is what gives the stew it’s rich brown color.)

Season with salt, black pepper, and cayenne pepper, and add the bay leaf to the pot. Cover and cook on simmer for about an hour.

Add the potatoes and carrots and cook covered for another hour.

Uncover and taste the stew. Season with salt and pepper if needed.


If you want your stew thicker, make a quick slurry of cornstarch and water (mix a tablespoon of cornstarch to a couple tablespoons of water) and add to the pot. Once it comes to a boil, it will thicken. The stew should be thick enough to coat the back of a spoon.

Serve over white rice and garnish with chopped green onion tops.





Bon appétit!

Scott Long





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