- Yield: 6 servings
- Prep Time: 30 minutes
- Cook Time: 4h 00 min
Caribbean beef stew cooked slow
This isn't your mother's beef stew unless of course, she hails from the Caribbean. And although my mother was born in Georgia, she loved this beef stew, because of the "new little orange and black bits" that tasted great, orange being papaya and black being passion fruit seeds.
- Nonfat cooking spray
- 1/2 Caribbean Red® papaya
- 2 Florida passion fruit
- 1 lb. boniato
- 1 inch fresh ginger
- 3 sprigs rosemary
- 1 bunch scallions, chopped
- 1 10-oz. can diced tomatoes
- 1 clove garlic, finely chopped
- 1/3 cup all-purpose flour
- 1/4 tsp ground allspice
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp chipotle chili powder
- 1 1/2 lbs beef stew meat, cut into 1" cubes
- 1 tbs Worcestershire sauce
Spray the inside of a slow cooker with cooking spray.
Peel the papaya. Cut off the ends. Cut in half and scoop out and discard the seeds. Chop half the papaya into small pieces. Add pieces to the slow cooker. Reserve the remaining papaya half for another recipe.
Cut the passion fruit in half. Scoop out the insides and add to your slow cooker.
Peel the boniato, trim the ends and chop into bite-sized chunks.
Peel the ginger. Chop or grate into very small pieces. Add to the slow cooker.
Strip the needles from the rosemary and chop. Add to the slow cooker.
Add the scallions, tomatoes, garlic and rosemary to the slow cooker. Stir to combine.
Add the flour, allspice, salt, pepper, chipotle and ginger to a medium-sized bowl.
Add the beef and toss to coat. Add the beef to the slow cooker. Add the Worcestershire sauce to the seasoned flour remaining in the bowl. Stir to combine. Add to the slow cooker. Stir to combine.
Cook on low 8 hours or on high 4 hours.