Slow-Cooker Caribbean Beef Stew Recipe

Name: Slow-Cooker Caribbean Beef Stew
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 4 servings
Ingredients: 3 sprigs thyme; 1/3 cup all-purpose flour; 1/4 teaspoon ground allspice; Kosher salt and freshly ground white pepper; 2 pounds beef stew meat, cut into 1 1/2-inch cubes; 1 pound Yukon gold potatoes, peeled and quartered; 3 medium carrots, cut crosswise into thirds; 1 1-inch piece ginger, peeled and finely chopped; 1 clove garlic, finely chopped; 2 teaspoons Worcestershire sauce; 1 10-ounce can Mexican-style diced tomatoes with green chiles; 4 scallions, sliced (optional); Hot sauce, for serving (optional)

Ingredients

3 sprigs thyme
1/3 cup all-purpose flour
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
2 pounds beef stew meat, cut into 1 1/2-inch cubes
1 pound Yukon gold potatoes, peeled and quartered
3 medium carrots, cut crosswise into thirds
1 1-inch piece ginger, peeled and finely chopped
1 clove garlic, finely chopped
2 teaspoons Worcestershire sauce
1 10-ounce can Mexican-style diced tomatoes with green chiles
4 scallions, sliced (optional)
Hot sauce, for serving (optional)

PREP TIME 15m	COOK TIME 7h	TOTAL TIME 7h15m
YIELD 4 servings

Instructions

Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.

Dinner