Caribbean Meat Stew in a Slow Cooker

Ingredients:

• 3 sprigs of thyme
• 1/3 cup flour
• 1/4 tsp ground allspice
• 1 kg of beef for stewing, cut into 4 cm cubes.
• 450 g potatoes, peeled and quartered
• 3 medium carrots, cut crosswise into 3 pieces
• 2.5 cm ginger root, peeled and finely chopped
• 1 clove garlic, finely chopped
• 2 tsp Worcestershire sauce
• 1 can (283g) Mexican-style green chili tomatoes, diced
• 4 green onions, chopped (optional)
• Hot sauce for serving (optional)

Preparation:

1. Pick and chop the leaves from 1 sprig of thyme; combine in a large bowl with the flour, allspice, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Add the meat and toss to combine. Place the potatoes, carrots, remaining 2 sprigs of thyme, ginger, and garlic in a 5- to 6-quart slow cooker. Add the meat, reserving any excess flour in the bowl. Combine the remaining seasoned flour with 1/2 cup water and the Worcestershire sauce and add to the slow cooker. Top with the tomatoes. Cover and cook on low for 7 hours or high for 4 hours. Stir in the green onions and season with salt. Divide the stew among bowls and serve with hot sauce.