How many times have you tried a new dish and loved it, but then lost the recipe? Over the years I have wondered repeatedly What on earth did I do with that that great Barbados beef stew recipe I got from that guy at work? Losing a recipe that was just meh is one thing. Misplacing a great recipe that lends Caribbean flair to classic beef stew, however, makes me downright mad. Hearty beef stew jazzed up with ginger and molasses and raisins? Absolutely yes, a hundred times over – if I can just put my hands on that recipe!
Memory is a funny thing.
Memory works differently for everyone. My memories, for instance, lack structure. They’re amorphous and wispy, made of essence and mood versus historically accurate fact. Given the opportunity to recall a particular moment in my life, I’ll likely remember how I felt, but not so much what was said. I have a decent chance of pinning down the right decade if my outfit was particularly memorable, though (hello, plaid Toughskins). But that’s as accurate as they get.
Food memories are similar. When talking about a dish I once tried, I might be able to give you a flavor run-down and list the 3 or 4 main ingredients. For sure I’ll know how my taste buds felt (yum vs. just ok vs. never again). But, knowing who shared it with me, when was it that I tried it, or, most importantly, where did I put the recipe for so-called safekeeping? That is beyond the limits of my memory.
Thankfully, the Internet never forgets.
That’s probably one of the reasons I have been food blogging for so long. Even if the details of my kitchen adventures get a little muddy over time, the Internet will help me remember. And, since I’ve lost and found this Barbados Beef Stew recipe more than once, it’s probably best that I archive it here for safekeeping.
Is this Barbados beef stew actually from the Caribbean?
I’ve no idea, to be honest. While I’ve established we can’t really rely on my memory for facts, I do recall my co-worker’s brief story. He and his wife enjoyed this dish while on a tropical vacation, and had asked their host for the recipe. I was eating lunch with him one day while he was enjoying some leftovers. The aroma captivated me and the next day he handed me a card on which he had handwritten the recipe.
For the umpteenth time, foodie friends are the best friends. End of story.
That was in 1995 (not a typo lol). My husband and I loved it, and had it a few times over the next few years. Somehow, though, after two moves and three kids, I realized I had lost the recipe. Thanks to a little research, and a general idea of the ingredients, I was able to re-create it.
I have tweaked it here and there, and below is my best version. It works beautifully both as a stovetop stew as well as a slow cooker meal (both instructions provided). What sets this apart from a standard beef stew is the combination of spices, as well as the addition of molasses and apple cider vinegar. It’s thick and hearty, a hallmark of any great beef stew. It’s popping with ginger and a nice tang from the vinegar. The sweet and savory gravy surrounds the tender beef, carrots, and raisins.
Note: Don’t waste the dredging flour! Save it for thickening the sauce towards the end of cooking, since it’s full of the spices used to season the meat. Yes, it is safe to use as long as the stew reaches at least 165 degrees Fahrenheit after adding the flour. Reaching this temperature should not be a problem, either in the slow cooker or on the stovetop. Use a kitchen thermometer to be sure.
Serve the stew over rice, or with mashed sweet or white potatoes. Not a drop of that gravy should go to waste.
Barbados Beef Stew with Molasses and Raisins
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.
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
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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).
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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.
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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.
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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.
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Serve over hot rice or mashed sweet potatoes or mashed white potatoes. Enjoy.
Slow Cooker method
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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.
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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).
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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:
- When you ‘set aside’ the flour mixture for later, put it in the refrigerator. Bacteria don’t like cold temperatures.
- Use your kitchen thermometer to be sure the mixture reaches 165 F after you add the flour mixture.
Barbados Beef Stew with Molasses and Raisins
Serves 6
2 T. all-purpose flour
1 t. celery salt
1/2 t. black pepper
1 t. ground ginger
1- 1/2 lbs stew beef
2 T evoo
1 (14.5 oz) can diced tomatoes
1 cup chopped white onion (about 1 medium onion)
1 1/2 cup chopped carrots (about 4 small carrots)
1/3 c. apple cider vinegar
1/3 c. molasses
1- 1/2 c. water
1/2 c. seedless raisins
1) Combine first 6 ingredients (flour through ground ginger) in a large plastic Ziploc-type bag. Add beef, seal, and shake to coat. Remove the pieces of beef to a plate, and save the flour mixture (you’ll add it later to the stew to thicken it.)
2) Heat the oil in a large heavy-bottomed pan over medium-high heat. Add beef, and brown on all sides.
3) Add diced tomatoes, onions, vinegar, molasses, and water, and bring to a boil. Reduce heat, cover and simmer for 1-1/2 hours, stirring occasionally.
4) Add carrots and raisins and simmer for 30 minutes more, or until carrots are tender. Served with steamed rice.
I am sure this would translate well to a slow-cooker method. Just brown beef on the stove top, then add all ingredients to slow cooker and set to low for 6-8 hours.
Looks delish!! Next week’s shopping list 🙂