Here’s an interesting stew recipe featuring molasses, raisins, and a hint of ginger. Make this Crockpot Beef Stew Louisiana style for a busy weeknight supper, or simmer on the back burner for Sunday supper.
Old Fashioned Beef Stew
We like to use plenty of molasses when baking here in New England. Traditionally molasses are used in cookie recipes. We also like to think we make the best beef stew.
However, Mardis Gras is coming up, and rather than a seafood stew or gumbo, try this old fashioned beef stew Mardis Gras recipe version with a side of homemade dumplings or biscuits.
You can get a faster start on this beef stew recipe by using some freezer cooking tips.
If cooking in a dutch oven casserole dish, cook for 2 hours.
Serve with New Orleans Bread Pudding and Bourbon sauce for dessert.
Crockpot Beef Stew Louisiana Style
An interesting stew featuring molasses, raisins and a hint of ginger.
- 3 Tbl. flour
- 1 tsp. salt
- 1/2 tsp. celery salt
- 1/4 tsp. garlic salt
- 1/4 tsp. pepper
- 1/2 tsp. ginger
- 3 lbs. beef chuck, cut in 2" cubes
- 2 Tbl. cooking oil
- 1 16-oz. can 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
- Combine first 6 ingredients and sprinkle over beef cubes.
- Brown beef in hot oil.
- Remove to crockpot or slow cooker and add tomatoes, onions, carrots, vinegar, molasses and water.
- Cook on low about 4 hours.
- Add raisins and simmer about 30 minutes longer.
© Frugal New England Kitchen
Adapted from: Yankee’s Main Dish Church Supper Cookbook