Slow-Cooker Caribbean Beef Stew

Ingredients

• 2 pounds beef stew meat cut into 1 1/2-inch cubes
• 10 ounce canned tomatoes diced with green chiles mexican-style canned
• 3 medium carrots 
• 0.3 cup flour all-purpose
• 1 clove garlic finely chopped
• 1 piece ginger peeled finely chopped
• 0.3 teaspoon ground allspice 
• 4 servings kosher salt and pepper white freshly ground
• 4  scallions sliced
• 3 sprigs thyme leaves 
• 2 teaspoons worcestershire sauce 
• 1 pound yukon gold potatoes peeled quartered

Equipment

• bowl
• whisk
• slow cooker

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.
2. Add the beef and toss to coat.
3. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker.
4. Add the beef, reserving any excess seasoned flour in the bowl.
5. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker.
6. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours.
7. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.
8. Photograph by Christopher Testani