Caribbean Beef Stew

By Thom7747

This Caribbean Beef Stew is perfect for cool weather. It is hearty, has a little heat, and the ginger and allspice make it a fun variation from the standard version of beef stew. I used Rotel in mine, which made it too spicy for my kids, so next time I’ll use Mexican-style tomatoes as the recipe says, and add hot sauce at the end. Sometimes I’m cool with the kids eating something else so I can enjoy a spicy meal, but I think they would really like this stew without the spiciness the Rotel added. Stick with the recipe, and you’ll be fine!

Ingredients

• 3 sprigs thyme, leaves stripped and chopped
• 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
• 1 medium onion, roughly chopped
• 3 medium carrots, cut crosswise into thirds
• 3 stalks celery, chopped
• 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)

Preparation

Step 1

Combine 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, onion, carrots, thyme sprigs, ginger, and garlic in 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.