Slow-Cooker Caribbean Beef Stew

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  • Level: Easy
  • Total: 7 hr 15 min
  • Prep: 15 min
  • Cook: 7 hr
  • Yield: 4 servings
  • Nutrition Info
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3 sprigs thyme

1/3 cup all-purpose flour

1/4 teaspoon ground allspice

Kosher salt and freshly ground white pepper

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)


  1. 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.

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