Slow-Cooker Caribbean Beef Stew

December 6th, 2013

Caribbean Crock Pot Stew 1Ginger, garlic, allspice and Mexican tomatoes with green chiles all combine to make this flavorful easy slow-cooker  Caribbean stew.  The winter weather seems to have griped much of our country.  Soups and stews are always welcomed in out household, even though we have not experienced the cold that many of you are facing.  This is my homage to the colder climes.  I remember how effectively a warm fire and a bowl of stew could chase away the bitter cold.  I can still picture us in our northern abode, huddled in front of our hearth clutching warm bowls of stew, spooning their warmth into our mouths, while sipping glasses of  Burgundy wine.  It was a comforting feeling knowing we were snug and warm while the winds blew and the snow swirled outside of our windows.  We are far from that weather now, but I have to admit that I enjoyed it and miss it.  So forgive me for romanticizing winter.  I also know the down side.

Caribbean Crock Pot Stew 4 Good

Because I have been so busy, I wanted to enlist my slow-cooker to be my kitchen ally for the day.  This recipe was in last years’ Food Network Magazine.  Once the prep work is done, there is nothing more to do for dinner, unless you want to heat some rolls or make a salad.   Stay warm.


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 1/4-inch cubes
1 pound Yukon gold potatoes, quartered
4 medium carrots, cut crosswise into thirds
1 1-inch piece ginger, peeled and finely chopped
1 clove of garlic, finely chopped
2 teaspoons Worcestershire sauce
1 10-ounce can Rotel (Mexican-style diced tomatoes with green chiles)
4 scallions
Hot sauce, for serving

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.

Printable recipe



7 responses to “Slow-Cooker Caribbean Beef Stew”

  1. Susan says:

    Hi Penny. I can understand how easy it is to romanticize winter when you live where we live. I believe in the 80’s today? (smile) I really have to try this stew. The slice of fresh ginger is what grabbed me.

  2. Pondside says:

    I have been borrowing my daughter’s slow cooker – I’ve never had one. Perhaps it’s time to break down and buy my own!

  3. Penny @ The Comforts of Home says:

    That sounds perfect for a cold winter evening…funny thing though, it is 70 degrees here today!!

  4. Pam Thurow says:

    This is perfect for a cold day like this here, it’s 14 degrees now.

  5. Sam Hoffer says:

    Love the idea of combining the ginger with the spicy tomatoes. Perfect comfort food for cold weather. I can’t believe the horrible ice storms and record cold temperature across the country when we’re setting warm records down here. I sure don’t miss ice storms 🙂

  6. Larry says:

    Looks really good Penny and we enjoy the flavors of the Caribbean

  7. Chris says:

    I’d love this and a few festivals (Caribbean hush puppy) to sop up the juices on my plate. Fantastic looking meal.

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