Slow-Cooker Caribbean Beef Stew

2014-08-31
  • Servings : 4-6
  • Prep Time : 15m
  • Cook Time : 7:000 h
  • Ready In : 7:15 h

I found this recipe here: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-caribbean-beef-stew-recipe.html

 

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 whole carrots, cut crosswide into thirds
  • 1 inch piece of ginger, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 2 tsp worcestershire sauce
  • 1 10 ounce can Mexican style diced tomatoes with green chiles
  • 4 scallions, sliced

Method

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.

Step 2

Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.

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