With the cold temperatures outside you may be looking for meals that are hearty, comforting and most important of all… easy to make. This beef stew covers all those bases.
I began by adding my vegetables – potatoes and carrots – along with fresh thyme, ginger and garlic in the bottom of my slow cooker.
Next I topped the vegetables with beef stew meat that dredged in a mixture of flour, allspice, salt and pepper.
I reserved the excess seasoned flour from the beef and whisked it with water and Worcestershire sauce and then poured it over the meat and potatoes along with a can of Mexican-style tomatoes.
I covered my slow cooker and cooked the beef stew on low for 7 hours and this is the deliciousness that resulted.
It was incredibly flavorful, the beef was wonderfully tender and it had just enough kick to it.
Slow-Cooker Caribbean Beef Stew
3 sprigs thyme
1/2 all-purpose flour
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
2 pounds beef stew meat, cut into 1 1/2-inch cubes
1 pound Yukon gold potatoes, peeled and quartered
3 medium carrots, peeled and cut crosswise into thirds
1 1-inch ginger piece, peeled and finely chopped
1 clove garlic, finely chopped
2 teaspoons Worcestershire sauce
1 10-ounce can Mexican-style diced tomatoes with green chiles (Rotel)
Put the potatoes, carrots, 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker
Strip the leaves from the remaining thyme sprig and chop; combine with the flour, allspice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add the beef and toss to coat. Add to the slow cooker on top of the vegetables and reserve the excess flour.
Add 1/2 cup water and the Worcestershire sauce to the reserved flour and whisk everything together, then add to the slow cooker. Pour the tomatoes on top.
Cover and cook on low for 7 hours or high for 4 hours.
Recipe from Food Network