Slow Cooker Caribbean Beef Stew Recipes

SLOW COOKER GINGER BEEF STEW

Slow Cooker Ginger Beef Stew image

Allspice and ginger create levels of flavor in this easy dinner loaded with tender chunks of stewed beef, potatoes and carrots.

Provided by Food Network Kitchen

Time 7h35m

Number Of Ingredients 12

Ingredients

1 1/2 pounds cubed beef stew meat
1 tablespoon all-purpose flour
2 teaspoons curry powder
1/2 teaspoon ground allspice
Kosher salt and freshly ground pepper
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 2-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 13-to-14-ounce can coconut milk
2 tablespoons finely chopped peeled ginger
Juice of 1 lime, plus wedges for serving
4 scallions, sliced
2 cups cooked white rice, for serving

Steps:

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.

SLOW-COOKER CARIBBEAN BEEF STEW

Slow-Cooker Caribbean Beef Stew image

Provided by Food Network Kitchen

Time 7h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 sprigs thyme
1/3 cup all-purpose flour
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
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)

Steps:

Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white 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.

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

CARIBBEAN BEEF STEW

Caribbean Beef Stew image

The meat and potatoes classic takes on the flavor of the islands in this easy slow cooker recipe.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 8

Ingredients

1 pound beef stew meat
2 each large sweet potatoes, peeled, cut into 2-inch chunks
1 medium onion, cut into thin wedges
1 tablespoon jerk seasoning mix
1 (14.5 ounce) can beef broth
½ cup thickly sliced Lindsay® Pimiento Stuffed Spanish Olives
2 tablespoons cornstarch
1 bunch Chopped cilantro or parsley

Steps:

Place meat, potatoes and onion in slow cooker. Add seasoning mix; toss well. Add broth to slow cooker. Cover; cook on low for 7 to 8 hours or on high for 4 to 5 hours or until beef and vegetables are tender.
With a slotted spoon, transfer beef and vegetables to a serving bowl; keep warm. Turn slow cooker to high; add olives. Combine cornstarch with 2 tablespoons water, mixing well. Stir mixture into olive mixture; cover and cook 15 minutes or until sauce thickens. Pour over beef and vegetables; garnish with cilantro if desired.

Nutrition Facts : Calories 525.3 calories, Carbohydrate 37.4 g, Cholesterol 99.7 mg, Fat 26.5 g, Fiber 5.5 g, Protein 33.5 g, SaturatedFat 9.8 g, Sodium 1150.4 mg, Sugar 7.7 g

SLOW-COOKED CARIBBEAN POT ROAST

Slow-Cooked Caribbean Pot Roast image

This dish is definitely a year-round recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Dinner

Time 6h30m

Yield 10 servings.

Number Of Ingredients 19

Ingredients

2 medium sweet potatoes, cubed
2 large carrots, sliced
1/4 cup chopped celery
1 boneless beef chuck roast (2-1/2 pounds)
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground coriander
3/4 teaspoon chili powder
1/2 teaspoon dried oregano
1/8 teaspoon ground cinnamon
3/4 teaspoon grated orange zest
3/4 teaspoon baking cocoa
1 can (15 ounces) tomato sauce

Steps:

Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker., In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef., Cover and cook on low until beef and vegetables are tender, 6-8 hours.

Nutrition Facts : Calories 278 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 453mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

CARIBBEAN BEEF SHORT RIBS

Caribbean Beef Short Ribs image

This is a fantastic change of pace from a typical slow-cooker stew. Its combination of flavors-short ribs, rum and fruit- makes it feel like an exotic Caribbean dish. Make sure to leave the mangoes and pineapple on top of the beef, instead of stirring them in, so that their color will stay bright yellow. When removing the mixture from the slow cooker, take out the fruit first and place in a separate bowl from the meat to avoid coating them with the with brown sauce. I like to also serve it with rice.-Loanne Chiu, Fort Worth, Texas

Provided by Taste of Home

Categories Dinner

Time 6h

Yield 8 servings.

Number Of Ingredients 19

Ingredients

3 pounds boneless beef short ribs, cut into 1-1/2-inch pieces
1/4 cup olive oil
2/3 cup thawed pineapple juice concentrate
2/3 cup reduced-sodium soy sauce
1/2 cup water
1/3 cup rum
1/3 cup honey
2 tablespoons minced fresh gingerroot
6 garlic cloves, minced
2 teaspoons pepper
1 teaspoon ground allspice
1/2 teaspoon salt
2 large sweet red peppers, chopped
2 cups cubed fresh pineapple
2 cups cubed peeled mango
6 green onions, cut into 1-inch pieces
2 tablespoons cornstarch
2 tablespoons cold water
Lettuce leaves

Steps:

In a large skillet, brown ribs in oil in batches on all sides. Transfer to a 4-qt. slow cooker., Add the pineapple juice concentrate, soy sauce, water, rum, honey, ginger, garlic, pepper, allspice and salt to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Pour over ribs. , Cover and cook on low for 5-6 hours or until meat is tender. Stir in red peppers. Top with the pineapple, mango and onions (do not stir). Cover and cook 30 minutes longer or until heated through., Remove beef mixture to a large bowl; keep warm. Transfer cooking juices to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve beef mixture on lettuce; drizzle with sauce.

Nutrition Facts : Calories 450 calories, Fat 20g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 1004mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 3g fiber), Protein 26g protein.

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