| Level: | Easy |
| Total: | 7 hr 15 min |
| Prep: | 15 min |
| Cook: | 7 hr |
| Yield: | 4 servings |
Ingredients
- 3 sprigs thyme
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground allspice
- Kosher salt and freshly ground white pepper
- 2 pounds beef stew meat, cut into 1 1/2-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, 1/2 teaspoon salt and 1/4 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 1/2 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.
Nutrition Facts
| Calories | 487 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 123 milligrams |
| Sodium | 637 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 4 grams |
| Protein | 55 grams |
Reviews
Like a lot of people, I switch this recipe up a bit. I tend to add more in the way of ginger, garlic, and the white pepper over adding other specific peppers though. The big change I make is to swap out half or more of the potatoes for plantains. This is actually my go-to stew for winter.
Followed the recipe as written. It was horrible and was thrown out.
Frustrating that these recipes are not all tested. I come to FN as the expert and want to trust that when I make a recipe, it will at least come out close. This recipe didn’t come out looking anything close to the photo (likely due to the flour) and the texture/taste is off. It certainly doesn’t have anything “Caribbean” about it. Will stick to my usual beef stew recipe in the future…
I read this recipe and scratched my head. What makes this “Caribbean”? I then read the comments and agreed with others that it couldn’t possibly have much in terms of flavor. So I switched it up. I added ground ancho chili, cumin, and paprika. I also doubled the flour and liquid, using beef stock instead of water. I substituted canned green chiles and tomato sauce for the canned diced tomatoes and chiles because canned diced tomatoes are treated so that they won’t break down with cooking and so remain crunchy. Fresh hatch or poblano chilies would have been better, but my grocer didn’t have any and I, like everyone else, am tired of the COVID food chase To give the dish the Caribbean punch it’s supposed to have, a halved and seeded two scotch bonnet chilies. The result was a fragrant stew, with a rich, favorable gravy. My wife decided that the potatoes were unnecessary because this dish is better served in the Caribbean style: over rice.
So I five the Food Network’s dull recipe two stars and my variation 3.5. I still have some tweaking to do!
Easy to put together. It just didn’t have the Caribbean flavor I was looking for. It was good and hearty.
Great slow cooker stew. As others have said it needs more sauce/stew. I would also cut the carrots and potatoes a bit smaller so they are more manageable when eating.
I really enjoyed the dish. I added a little Cayenne just for an extra kick. I will make again. Very tasty. Not really familiar with Caribbean cuisine so not sure if I caught the Caribbean flavors, but it was very good! It was just a good beef stew recipe as far as I am concerned.
I was surprised that this ended up tasting bland, given all the ginger, spices, and Rotel tomatoes.
I added a little beef broth and half of an onion. It was very good but I didn’t really get much ‘Caribbean’ flavor. It tasted like an ordinary beef stew to me, with a little kick from the green chiles. Maybe more ginger and allspice next time.
Delicious! Perfect stew on a cool fall day.