1 1/2 pounds cubed beef stew meat
1 tablespoon all-purpose flour
2 teaspoons curry powder
1/2 teaspoon ground allspice
Kosher salt and freshly ground pepper
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 2-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 13-to-14-ounce can coconut milk
2 tablespoons finely chopped peeled ginger
Juice of 1 lime, plus wedges for serving
4 scallions, sliced
2 cups cooked white rice, for serving
Toss the beef with the flour, curry powder, allspice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; transfer the beef to a 6-quart slow cooker. Add the sweet potatoes and bell pepper to the bowl and toss to coat with any remaining flour mixture. Spread over the beef. Whisk the coconut milk and ginger in a bowl until combined; pour over the vegetables.
Cover the slow cooker and cook on low, 7 hours. Uncover, stir well and let stand 10 minutes. Skim off any fat from the top. Stir in the lime juice and season with salt. Serve over rice; top with scallions and serve with lime wedges.
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