sprigs thyme
1/3 cup all-purpose flour
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
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)
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.
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This looks delicious - a spicy twist on the traditional that the family will really enjoy! thank you for being a part of the Hearth and Soul Link Party.
ReplyDeleteThis looks delicious and very warming on a winter's night. And it's for the slow cooker -- perfect for a busy day.
ReplyDeleteI'll pass this recipe on to my daughter in law . They love beef stew and might find this recipe an interesting change.
ReplyDelete