Slow-Cooker Caribbean Beef Stew
Need a dairy free main course? Slow-Cooker Caribbean Beef Stew could be a spectacular recipe to try. This recipe serves 5. One serving contains 582 calories, 37g of protein, and 25g of fat. For $2.34 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 1236 fans. Many people really liked this Central American dish. If you have red bell pepper, ginger, flour, and a few other ingredients on hand, you can make it. It is perfect for Winter. From preparation to the plate, this recipe takes around 7 hours and 35 minutes. Overall, this recipe earns an outstanding spoonacular score of 98%. Similar recipes include Slow-Cooker Caribbean Beef Stew, Butternut Squash Beef Stew (Instant Pot, Pressure Cooker or Slow Cooker), and Slow Cooker Beef Stew.
Servings: 5
Preparation duration: 25 minutes
Cooking duration: 430 minutes
Ingredients:
1 1/2 pounds cubed beef stew meat
1 13-to-14-ounce can coconut milk
2 cups cooked white rice, for serving
2 teaspoons curry powder
1 tablespoon all-purpose flour
2 tablespoons finely chopped peeled ginger
1/2 teaspoon ground allspice
Juice of 1 lime, plus wedges for serving
Kosher salt and freshly ground pepper
1 red bell pepper, cut into 1-inch pieces
4 scallions, sliced
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 2-inch pieces
Equipment:
slow cooker
bowl
whisk
Cooking instruction summary:
Toss the beef with the flour, curry powder, allspice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; transfer the beef to a 6-quart slow cooker. Add the sweet potatoes and bell pepper to the bowl and toss to coat with any remaining flour mixture. Spread over the beef. Whisk the coconut milk and ginger in a bowl until combined; pour over the vegetables. Cover the slow cooker and cook on low, 7 hours. Uncover, stir well and let stand 10 minutes. Skim off any fat from the top. Stir in the lime juice and season with salt. Serve over rice; top with scallions and serve with lime wedges. Photograph by Charles Masters
Step by step:
1. Toss the beef with the flour, curry powder, allspice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; transfer the beef to a 6-quart slow cooker.
2. Add the sweet potatoes and bell pepper to the bowl and toss to coat with any remaining flour mixture.
3. Spread over the beef.
4. Whisk the coconut milk and ginger in a bowl until combined; pour over the vegetables.
5. Cover the slow cooker and cook on low, 7 hours. Uncover, stir well and let stand 10 minutes. Skim off any fat from the top. Stir in the lime juice and season with salt.
6. Serve over rice; top with scallions and serve with lime wedges.
7. Photograph by Charles Masters
Nutrition Information:
covered percent of daily need
