Auto Draft
  • 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)
  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.

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!


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!!
Recipe by Funny Is Family at