Slow Cooker Caribbean Beef Stew

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 recipe 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   :)

* Exported from MasterCook *

                     Slow Cooker Caribbean Beef Stew

  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

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, 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.

Source   ""


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