Saturdays are date day around here. Usually I take advantage of those days to make something that my son wouldn't eat but is easy for me to prepare, like a roast or stew in the crockpot. I didn't have all the ingredients on hand for any of my T&T favorites, so I went searching on Pinterest for something new.
This Slow Cooker Caribbean Beef Stew caught my eye, I'm a big fan of ginger and allspice. My husband doesn't like chunks of tomato, so I pulsed it in the food processor. My crockpot has 4, 6, 8 and 10 hour settings, so I chose the 8 hour one.
After 7 hours it was perfectly cooked and we were more than
ready to eat it! Definitely another one for the T&T favorites
file. Thank you so much to Matt at Real Food by Dad for the recipe,
be sure to go by and check out his blog!
Slow Cooker Caribbean Beef Stew
Ingredients
- 1 T dried thyme -- divided
- 1/3 cup flour
- 1/4 teaspoon ground allspice
- salt and pepper to taste
- 2 lbs stew meat
- 1 lb Yukon gold potatoes -- quartered
- 10 baby carrots
- 1 piece ginger -- (1 1/2 inch) grated on Microplane
- 1 clove garlic -- used jarred minced
- 1/2 c water
- 2 teaspoons Worcestershire
- 14 1/2 ozs diced tomatoes -- pulsed in food processor
Instructions
- Place potatoes, carrots, the 2t thyme, ginger, and garlic into the slow cooker.
- Combine 1t thyme, flour, allspice, salt and pepper in a medium bowl. Add beef and toss to coat.
- Add the beef to slow cooker, reserving any flour in the bowl.
- Whisk water and Worcestershire sauce into the flour, add the pureed tomatoes.
- Pour the mixture into the slow cooker. Cook on low for 7 hours or on high for 4 hours.
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