*Slow-Cooker Caribbean Beef Stew
Organic Carrots, 2lb. Bag
In Stock
Thyme Bunch, ea.
In Stock

Garlic Bulb, ea.
In Stock
Ginger, 8oz. Bag.
In Stock

Organic Green Onion, ea.
In Stock
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)


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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