*Slow-Cooker Caribbean Beef Stew
La Valle Chopped Tomatoes, 14 oz._THUMBNAIL
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Organic Carrots, 2lb. Bag_THUMBNAIL
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ORGANIC SEASONING CAJUN, 0.4oz._THUMBNAIL
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Thyme Bunch, ea._THUMBNAIL
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Bob's Unbleached All-Purpose White Flour, 5lb._THUMBNAIL
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Harris Ranch Tri Tip 2.5 lb._THUMBNAIL
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Lea & Perrins Worcestershire, 10 fl oz_THUMBNAIL
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Sky Valley GF Sriracha Sauce, 16 oz._THUMBNAIL
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Slow Cooker Caribbean Beef Stew

  • 3 sprigs thyme
  • 1/3 cup all-purpose flour
  • 1 teaspoon organic Cajun spice
  • Salt and freshly ground pepper
  • 2 pounds plain tri-tip, cut into 1 1/2-inch cubes
  • 1 container TinyTater potatoes
  • 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 14 -ounce can La Valle chopped tomatoes
  • 4 scallions, sliced (optional)
  • Sriracha, for serving (optional)

Directions

Strip the leaves from 1 sprig thyme and chop; combine with the flour, Cajun spice, 1/2 teaspoon salt and 1/4 teaspoon 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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