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Recipe Summary

Slow-Cooker Island Inspired Beef Stew
Difficulty: Easy
Makes: 8 servings
Best Suited for: Pot Luck/Buffet,

Nutritional Information

Per Serving ()

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Slow-Cooker Island Inspired Beef Stew

This beef stew recipe features undertones of cinnamon and ginger with a hint of heat. For the best in stew beef, buy a whole blade roast or steak or use beef short rib and cut it into stewing cubes. Better yet, get the helpful staff at the meat counter to do the cutting for you.
2 tbsp (30 mL)olive or vegetable oil
2 lb (0.91 kg)Stewing Beef Cubes or Beef Blade Roast or Steak trimmed and cut into 1-inch (2.5 cm) cubes
¼ cup (50 mL)all-purpose flour
2cloves garlic, minced
1large onion, cut lengthwise into eighths
1 tsp (5 mL)finely grated ginger root
1 cup (250 mL)beef broth
1can (28 oz/796 mL)diced plum tomatoes
2 tbsp (30 mL)EACH Worcestershire sauce and paprika
1 tsp (5 mL)dried sage, crushed
1EACH bay leaf and cinnamon stick
½ tsp (2 mL)EACH chili pepper flakes, salt and pepper
1coarsely chopped sweet green pepper
½ cup (125 mL)raisins
½ cup (125 mL)green olives with pimento, halved
  1. Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot. Brown meat in 4 batches. Set beef aside; sprinkle with flour.
  2. Add garlic, onion and ginger root; cook for 3 to 4 minutes or until just softened, adding more oil if necessary. Stir in broth, scraping up browned bits from bottom of pan. Add beef, tomatoes, Worcestershire sauce, paprika, sage, bay leaf, cinnamon, pepper flakes, salt and pepper. Bring to simmer.
  3. *Transfer mixture to a 24-cup (6 L) slow-cooker insert. Stir in green pepper chunks and raisins.
  4. Cook, covered, on low for 8 hours, adding the olives in the final hour of cooking.
  • *Stove-top/Oven Cooking: Instead of transferring into slow-cooker insert, cover and simmer the stew in the Dutch oven on stove-top over low heat or in a 325°F (160°C) oven for 1 hour or until fork-tender. Add olives and continue to cook for 30 minutes.

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