Slow-Cooker Caribbean Beef Stew

• 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)

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.
7. Cover and cook on low 7 hours or on high 4 hours.
8. Add the scallions to the stew and season with salt.
9. Divide among bowls and serve with hot sauce.
10. Photograph by Christopher Testani

thyme, flour, ground allspice, kosher salt, beef stew meat, gold potatoes, carrots, ginger, clove garlic, worcestershire sauce, tomatoes, scallions, sauce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-caribbean-beef-stew-recipe.html (may not work)