Slow Cooker Ginger Beef Stew

Total Time
Prep 0 mins
Cook 4 hrs

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

Ingredients Nutrition


  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.


Most Helpful

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

Sweeteacakes December 23, 2009

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!

yogiclarebear November 14, 2009

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