Dave and I got some beef that was on sale and first thing that came to mind was beef stew. I found the Food Network’s Slow-Cooker Caribbean Beef Stew recipe and it sounded perfect! It was pretty good, but I realized after that I forgot the Worcestershire sauce. Dave and I thought there was something missing from the flavor and this was probably it!
Slow Cooker Caribbean Beef Stew
Author: Food Network
Recipe type: crock pot, stew
Cuisine: Caribbean
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 3 sprigs thyme
- ⅓ cup all-purpose flour
- ¼ teaspoon ground allspice
- Kosher salt and freshly ground white pepper
- 2 pounds beef stew meat, cut into 1½-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)
Instructions
- Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, ½ teaspoon salt and ¼ 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 ½ 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.
- Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.
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