Confession: we used to turn our noses up at crockpot meals. Once we became fairly confident in the kitchen, we were all, “crockpot meals are for babies” and stuff. And then we really wanted to make a Sunday roast with potatoes and carrots like our mom’s used to make for after church on Sundays. We tried. And we tried. But the roast always came out tough and not “shreddy” (you know when your roast is so tender and juicy that it just falls apart in shreds when you try to lift it out of the pot? Ours was always tough and wouldn’t shred). We just didn’t get it…. until one time, we let our meat actually cook the whole 7 or 8 hours that it called for. To our delight, the meat didn’t make it onto the serving platter before it collapsed in the sought-for “shreddy” chunks. See, we were always thinking we were going to “save the meat” by checking it early and taking it out BEFORE it overcooked. Duh. Our inexperienced, arrogant minds didn’t yet grasp the concept that beef (usually) actually only gets MORE tender as it slow-cooks, not drier. Moral of the story:  allow this dish and any other slow-cooker dish that calls for beef to cook the entire time it calls for, 7 hours in this case.

Curry powder, allspice, coconut milk and ginger make this dish is fabulously different. Caribbean dishes are brilliant in that there are usually a few things going on that make them interesting and unique: they are usually both savory and sweet, tangy and warm in flavor; this dish is full of ingredients used in traditional Caribbean cooking: coconut milk, red bell peppers and sweet potatoes for sweetness, lime for tang, and curry powder, allspice and ginger for warmth. It is super hearty and really just a beautiful medley of flavors. AND it’s a slow cooker, one-pot meal. Score.

Tip: Here is a brief explanation on the difference between “sweet potatoes” and “yams.”

Have your kids help you dump the spices (take note the different aromas!) coconut milk and juice the lime. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

• Sweet potatoes, especially the skins, provide you with beta-carotene, which is super good for your eyes.
• Red bell peppers have lots of vitamin C, which helps your body absorb the iron it needs so you don’t feel too tired.
• Lime juice contains calcium, which helps your skin look good.

A few facts about the Caribbean and it’s people:

• The shortest plane runway on earth is in the Caribbean.
• Most Caribbean natives are descendants of African slaves, who were brought over by Europeans to work the sugar plantations.
• The Caribbean is also sometimes called the West Indies.

Adapted from: Slow-Cooker Caribbean Beef Stew

Slow-cooker Caribbean Beef Stew

 

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Prep time

35 mins

Active time

7 hours

Total time

7 hours 35 mins

 

Author: Food Network Kitchen

Difficulty: easy

Est. Cost: $20

Serves: 4 servings

Ingredients

• 1½ pounds cubed beef stew meat
• 1 tablespoon all-purpose flour
• 2 teaspoons curry powder
• ½ teaspoon ground allspice
• Kosher salt and freshly ground pepper
• 2 large sweet potatoes (about 1½ pounds), peeled and cut into 2-inch pieces so they hold up without becoming mushy
• 1 red bell pepper, cut into 1-inch pieces
• 1 13 -to-14-ounce can coconut milk
• 2 tablespoons grated peeled ginger
• Juice of 1 lime, plus wedges for serving
• 4 scallions, sliced
• 2 cups cooked white rice, for serving

Instructions

1. Toss the beef with the flour, curry powder, allspice, 1 teaspoon salt and ½ 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.
2. 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.

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