- 4
- 10 mins
- 430 mins
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
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.