Slow Cooker Caribbean Beef Stew

3 sprigs thyme

1/3 cup all-purpose flour

1/4 teaspoon ground allspice

Kosher salt and freshly ground white pepper

2 pounds beef stew meat, cut into 1 1/4-inch cubes

1 pound Yukon gold potatoes, quartered

4 medium carrots, cut crosswise into thirds

1 1-inch piece ginger, peeled and finely chopped

1 clove of garlic, finely chopped

2 teaspoons Worcestershire sauce

1 10-ounce can Rotel (Mexican-style diced tomatoes with green chiles)

4 scallions

Hot sauce, for serving

Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5 to 6 quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours.

Add the scallions to the stew and season with salt. Divide among bowls