Slow Cooker Ginger Beef Stew

Slow Cooker Ginger Beef Stew

INGREDIENTS

    • 2 medium onions, wedged
    • 1 medium carrot, diagonally sliced
    • 8 ounces sliced water chestnuts
    • 1 cup roasted red pepper, sliced
    • 1 tablespoon oil
    • 1 1/2 lbs stewing beef
    • 2 tablespoons fresh ground ginger
    • 1 teaspoon fresh minced garlic
    • 2/3 cup water
    • 1/4 cup dry sherry
    • 1 tablespoon brown sugar, packed
    • 3 tablespoons soy sauce
    • 1 tablespoon cornstarch
    • 1 cup snow peas, trimmed

DIRECTIONS

  1. Layer the first 4 ingredients, in order given, in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.
  2. Heat oil in large frying pan on medium. Add beef. Cook 8 to 10 minutes, stirring occasionally, until browned.
  3. Add ginger and garlic. Hear and stir for about 1 minute until fragrant.
  4. Add water, sherry and brown sugar. Stir. Bring to a boil. Pour over vegetables. DO NOT STIR. Cover. Cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.
  5. Stir soy sauce into cornstarch in a small cup until smooth. Add to beef mixture. Stir. Add snow peas. Stir well. Cover. Cook on high for about 10 minutes until snow peas are tender-crisp and sauce is thickened.

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