Slow Cooker Beef Stew with Carrots and Potatoes

Ingredients:

• 3 sprigs of thyme
• 1/3 cup flour
• 1/4 tsp ground allspice
• Coarse salt and freshly ground white pepper
• 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 grated
• 1 clove garlic, finely chopped
• 2 tsp Worcestershire sauce
• 1 can (280 g) chopped tomatoes with green chilies
• 4 green onions, thinly sliced
• Hot sauce, for serving

Preparation:

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