Slow-Cooker Caribbean Beef Stew (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 4 |
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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) |
Directions:
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.
2. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.
3. Photograph by Christopher Testani
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