Slow Cooker Ginger Beef Stew

Chesska's Note:

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

• Total Time: 4 hrs
• Prep Time: 0 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 6

• 2 medium onions , wedged
• 1 medium carrot , diagonally sliced
• 8 ounces sliced water chestnuts
• 1 cup roasted red pepper , sliced
• 1 tablespoon oil
• 1 ½ lbs stewing beef
• 2 tablespoons fresh ground ginger
• 1 teaspoon fresh minced garlic
• 2⁄3; cup water
• ¼ 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!