Slow Cooker Beef Stew with Carrots and Potatoes
Ingredients
- 3 sprigs thyme
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground allspice
- 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)
Instructions
Slow-Cooker Beef Stew with Carrots and Potatoes serves 4 original recipe by Food Network.
Organization Tags
Tags easily organize your Recipe Library
Comments