Slow Cooker Caribbean Beef Stew
Votes: 5
Time: 35 min. plus simmering time
Caribbean Beef Stew in a Slow Cooker - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of diced beef
- 2 large sweet potatoes, peeled and cut into 5cm pieces (about 700g)
- 1 red bell pepper, cut into 2.5 cm pieces
- 1 can (370-400 g) coconut milk
- 2 tsp curry powder
- 1/2 tsp ground allspice
- Salt and ground black pepper
- 1 tbsp. wheat flour
- 2 tbsp finely chopped peeled ginger
- Juice of 1 lime, plus wedges for serving
- 4 chopped green onions
- 2 cups cooked white rice, for serving
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Cooking the dish according to the recipe:
- In a medium bowl, combine the beef with flour, curry powder, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer the beef to a 6-quart slow cooker.
Place the sweet potato and pepper in a bowl and toss with the remaining flour mixture. Place on top of the beef. In a bowl, thoroughly mix the coconut milk and ginger, then pour this mixture over the vegetables. - Close the slow cooker and cook on low for 7 hours. Uncover, stir well, and let sit for 10 minutes. Skim off any fat from the surface. Add lime juice and salt. Serve with rice. Sprinkle with green onions and serve with lime wedges.
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