Slow-Cooker Caribbean Beef Stew

Total Time:
7 hr 15 min
Prep:
15 min
Cook:
7 hr

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
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)
Directions

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.

Photograph by Christopher Testani

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    This recipe is featured in:

    Slow-Cooker Meals