Crock Pot Caribbean Beef Stew

This Crockpot Caribbean Beef Stew recipe is a fun and spicy twist on traditional crockpot beef stew!

I’ve been so excited for fall weather, because sometimes it’s hard to get jazzed up about Crock Pot recipes when it’s hot out. Even though we found some amazing summer slow cooker recipes, everyone knows cold days are when Crock Pot recipes really shine.

This Caribbean Beef Stew is perfect for cool weather. It is hearty, has a little heat, and the ginger and allspice make it a fun variation from the standard version of beef stew. I used Rotel in mine, which made it too spicy for my kids, so next time I’ll use Mexican-style tomatoes as the recipe says, and add hot sauce at the end. Sometimes I’m cool with the kids eating something else so I can enjoy a spicy meal, but I think they would really like this stew without the spiciness the Rotel added. Stick with the recipe, and you’ll be fine!

Crock Pot Caribbean Beef Stew

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Ingredients
  • 3 sprigs thyme, leaves stripped and chopped
  • ⅓ cup all-purpose flour
  • ¼ teaspoon ground allspice
  • Kosher salt and freshly ground white pepper
  • 2 pounds beef stew meat, cut into 1½-inch cubes
  • 1 pound Yukon gold potatoes, peeled and quartered
  • 1 medium onion, roughly chopped
  • 3 medium carrots, cut crosswise into thirds
  • 3 stalks celery, chopped
  • 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
  1. Combine flour, allspice, ½ teaspoon salt and ¼ teaspoon white pepper in a large bowl. Add the beef and toss to coat.
  2. Put the potatoes, onion, carrots, thyme sprigs, ginger, and garlic in slow cooker.
  3. Add the beef, reserving any excess seasoned flour in the bowl.
  4. Whisk ½ cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker.
  5. Pour the tomatoes on top.
  6. Cover and cook on low 7 hours or on high 4 hours.
  7. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.
Notes
Sarah

We were big fans of this stew with a few modifications, of course. Peeling potatoes is way overrated so I skipped that step. I'm a big fan if saving money so fresh herbs aren't my style. I used dried and thought the taste was fabulous. It was very easy to make and well worth it!

Linda

We loved, loved this stew. It was just the right amount of spicy, but mild enough to qualify as comfort food. Like Sarah, did not peel the potatoes. I did use the fresh thyme, and it was delicious!!

I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this recipe.



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