Name: Slow-Cooker Beef Stew with Carrots and Potatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT7H0M0.000S
Total time: P0Y0M0DT7H15M0.000S
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)

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

Courtesy of Food Network Magazine

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Slow-Cooker Beef Stew with Carrots and Potatoes

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