Miz Jackie’s Caribbean Stew

This dish will make everyone happy at your dinner table, and the left overs are even better.

Miz Jackie's Caribbean Stew
Serves 6
This dish will make everyone happy at your dinner table, and the left overs are even better.
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Prep Time
20 min
Total Time
4 hr 20 min
Prep Time
20 min
Total Time
4 hr 20 min
Ingredients
  1. 3 sprigs thyme
  2. 1/3 cup all-purpose flour
  3. 1/4 teaspoon ground allspice
  4. Kosher salt and freshly ground white pepper
  5. 2 pounds beef stew meat, cut into 1 1/2-inch cubes
  6. 1 pound Yukon gold potatoes, peeled and quartered (I use red)
  7. 3 medium carrots, cut crosswise into thirds
  8. 1 1 -inch piece ginger, peeled and finely chopped
  9. 1 clove garlic, finely chopped
  10. 2 teaspoons Worcestershire sauce
  11. 1 10 -ounce can Mexican-style diced tomatoes with green chiles
  12. 4 scallions, sliced (optional)
Instructions
  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. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-6 quart slow cooker.
  2. 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.
  3. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.
Notes
  1. Recipe courtesy of Miz Jackie.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
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