Slow Cooker Ginger Beef Stew

Ingredients:

• 700 g diced beef brisket for stewing
• 1 tbsp flour
• 2 tsp curry powder
• 0.5 tsp ground allspice
• 2 large sweet potatoes (about 700 g), peeled and cut into 5 cm pieces.
• 1 red bell pepper, cut into 2.5cm pieces.
• 1 can (400 g) coconut milk
• 2 tbsp finely chopped peeled ginger root
• Juice of 1 lime + wedges for serving
• 4 green onions, thinly sliced
• 2 cups boiled white rice, for serving

Preparation:

1. In a medium bowl, combine the beef with the flour, curry powder, allspice, 1 teaspoon salt, and 1/2 teaspoon black pepper; transfer to a 6-quart slow cooker. Add the sweet potato and bell pepper to the bowl and toss to coat with the remaining flour mixture. Pour over the beef. Combine the coconut milk and ginger in a bowl; pour over the vegetables.
2. Cover the slow cooker and cook on low for 7 hours. Remove the lid, stir well, and let sit for 10 minutes. Skim off any fat from the surface of the liquid. Add lime juice and salt to taste. Serve the stew with rice, sprinkled with green onions, and lime wedges.