Slow Cooker Ginger Beef Stew

Submitted by Chesska

"A taste of the Far East. Thick ginger sauce coats tender beef, water chestnuts and snow peas. Great served over rice noodles."

 

• Ready In: 4hrs
• Ingredients: 14
• Serves: 6

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.

Reviews

[Sweeteacakes]

This was a tasty stew type meal. It seemed to need more ginger and soy sauce. Otherwise a good recipe for unique flavor.

 

[yogiclarebear]

Thank you for posting this great recipe. The only issue I had was that the sauce didn't thicken enough with the given amount of cornstarch. Maybe it was my brand. Instead of roasted red peppers, I used fresh sliced red bell pepper, and I used French green beans instead of snow peas. (Had some left over to use.) Very tasty, very easy!