Paula was sleeping all day so this recipe was ideal. I also found it in the October 2014 issue of Food Network magazine. It is called Slow-Cooker Caribbean Stew and all of use really enjoyed it!

Combine 1 tablespoon of flour, 2 teaspoons of curry powder, 1/2 teaspoon of allspice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl with 1 – 1 1/2 pounds of stew beef and toss to coat. Place in a slow-cooker.
Add 2 large (peeled and cut into 2-inch pieces) sweet potatoes and 1 red bell pepper that has been cut into 1-inch pieces into the bowl and toss to coat with any remaining flour mixture. Spread over the beef in the slow-cooker. Whisk 1 can of coconut milk and 2 tablespoons of chopped fresh ginger (or 1 teaspoon of ground ginger) in a bowl until combined; pour over the vegetables.

Cover the slow cooker and cook on low, 7 hours. Uncover, stir well and let stand 10 minutes. Skim off any fat from the top. Stir in the juice of 1 lime and season with salt. Serve over rice and top with scallions. Serve with lime wedges if desired.