Slow Cooker Caribbean Beef Stew

By Thom7747

Ingredients

• 3 sprigs thyme
• 1/3 cup all-purpose flour
• 1/4 teaspoon ground allspice
• salt and pepper to taste
• 2 lbs. beef stew
• 1 lb. Yukon gold potatoes, quartred
• 5 medium carrots, peeled cut crosswise into 1/2 inch pieces
• 1 1/2-inch piece ginger, peeled and finely chopped
• 1 clove garlic, finely chopped
• 2 teaspoons Worcestershire sauce
• 1 14.5 OZ can diced tomatoes

Details

Servings 4
Preparation time 10mins
Cooking time 430mins
Adapted from realfoodbydad.com

Preparation

Step 1

Strip the leaves from 1 sprig thyme and combine with flour and allspice, salt and pepper.

Add beef and toss to coat.

Place potatoes, carrots, the remaining two thyme sprigs, ginger, and garlic into a 5-6 quart slow cooker.

Add the beef, reserving any flour in the bowl.

Whisk 1/2 cup of water and Worcestershire sauce into the reserved seasoned flour, then add it to the slow cooker.

Pour the tomatoes on top.

Cook on low for 7 hours or on high for 4 hours.

**NOTES**

(1) This recipe is adapted from the Food Network Magazine.

(2) The changes I made: I decreased the ginger from 1 inch to half an inch. I increased the carrots from 3 to 5 carrots. I used regular diced tomatoes rather than Mexican-styled diced tomatoes with green chilies.