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Barbados Beef Stew with Molasses and Raisins
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

Enjoy this thick and hearty Barbados beef stew over rice or mashed potatoes. Molasses, apple cider vinegar, ginger, and raisins give a flavorful twist to a classic American meal.

Course: Dinner
Cuisine: Caribbean
Keyword: apple cider vinegar, beef stew, ginger, molasses, raisins, slow cooker
Servings: 6 people
Calories: 315 kcal
Author: Julia Robarts
Ingredients
  • 2 tbsp all purpose flour
  • 1 tsp celery salt
  • 1 tsp ground ginger
  • 1/2 tsp ground black pepper
  • 1 ½ lbs stew beef
  • 1 (15 oz) can diced tomatoes
  • 1 cup chopped white onion about 1 medium onion
  • 1½ cups chopped carrots about 4 small carrots
  • 1/3 cup apple cider vinegar
  • 1/3 cup molasses
  • 1½ cups water
  • 1/2 cup seedless raisins
Instructions
Stovetop Method

  1. Mix together the flour, celery salt, ginger, and black pepper. Dredge the beef chunks in the flour mixture, carefully shake off the excess, then set the meat on a plate. Continue until all meat has been coated in the mixture. Set aside the flour mixture for later (you will be using it to thicken the gravy).

  2. In a heavy-bottomed soup pot, heat the olive oil over medium-high heat. Once the oil is heated, carefully place the meat in the pan, so that each piece is touching the surface of the pan (do in two batches if necessary). Brown the meat on all sides, about 8-10 minutes total. If you've done this in batches, return all meat to the pan.

  3. Add the tomatoes, onions, and carrots on top of the meat. Whisk together the water, vinegar, and molasses, then pour over the top. Cover and bring to a boil. Reduce the heat to Low, and allow to gently simmer for about an hour and a quarter.

  4. Stir in the raisins and cover. Take the leftover flour mixture you had set aside and combine it with 2 tablespoons of water. You can whisk it, or add both to a jar with a tight-fitting lid and shake vigorously. Pour the flour/water mixture into the pan, stir gently, then cover and continue to simmer for about 15 minutes, until the gravy has thickened, and the temperature has reached at least 165 degrees Fahrenheit.

  5. Serve over hot rice or mashed sweet potatoes or mashed white potatoes. Enjoy.

Slow Cooker method

  1. Dredge and brown beef as directed above, in a heavy-bottomed pan on the stove. Save the dredging flour for later, preferably in the refrigerator. Once all the meat is browned, add it to a slow cooker.

  2. Top with the tomatoes, carrots, and onions. Whisk together the water, vinegar, and molasses, and pour over the top. Cover with a snug-fitting lid (to keep the heat inside the cooker).

  3. Set the slow cooker to Low for 6 hours, or High for 3 hours. When there is about 30 minutes left to the cooking cycle, add the raisins. Whisk together (or shake in a jar with a lid) the leftover flour mixture and 2 tablespoons of water. Pour into the slow cooker and stir gently. Cover and cook for 20-30 minutes more, until the gravy has thickened and the temperature reaches at least 165 degrees Fahrenheit.

Recipe Notes

This recipe works easily as either a stovetop or a slow cooker recipe. See both sets of instructions are on the recipe card.

Why do I suggest you use the dredging flour as a thickening agent? Because that is where all the spices are! Is it safe to do that? YES. This is because you'll be cooking that flour mixture in a stew that will be well above 165 degrees Fahrenheit, the temperature necessary to kill any bacteria. A couple of safety tips:

  1. When you 'set aside' the flour mixture for later, put it in the refrigerator. Bacteria don't like cold temperatures.
  2. Use your kitchen thermometer to be sure the mixture reaches 165 F after you add the flour mixture.