Slow-Cooker Caribbean Beef Stew

By á-73721

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)
• Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-caribbean-beef-stew-recipe.html?oc=linkback

Details

Cooking time 435mins

Preparation

Step 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.

Photograph by Christopher Testani

Recipe courtesy Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-caribbean-beef-stew-recipe.html?oc=linkback