Slow Cooker Ginger Beef Stew |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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A taste of the Far East. Thick ginger sauce coats tender beef, water chestnuts and snow peas. Great served over rice noodles. 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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