Strip the leaves from one sprig thyme and chop. Combine the flour, allspice, half teaspoon salt and 1 quarter teaspoon pepper in a large bowl. Add the Beef and toss to coat. Put the potatoes, carrots, the remaining two 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 in 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.

And the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.