Slow Cooker Ginger Beef Stew
ready in: over 5 hrs
recipe id: 49427
cook method: stovetop, crock pot
2 medium onions, cut into wedges
1 medium carrot, sliced diagonally
1 can (8 ounce size) sliced water chestnuts, drained
1 cup roasted red peppers, drained and blotted dry, cut into strips
1 tablespoon cooking oil
1 1/2 pound inside round steak, trimmed of fat and cut into 1/2" pieces
2 tablespoons finely grated, peeled ginger root
2 cloves garlic, minced
2/3 cup water
1/4 cup dry sherry or beef broth
1 tablespoon brown sugar, packed
3 tablespoons soy sauce
1 tablespoon cornstarch
1 cup snow peas, trimmed
Layer first 4 ingredients, in order given, in 3-1/2 to 4 quart slow cooker.
Heat cooking oil in large frying pan on medium. Add beef. Cook for 8-10 minutes, stirring occasionally, until fragrant.
Add water, sherry, and brown sugar. Stir. Bring to a boil. Pour over vegetables. Do not stir. Cook on low for 8-9 hours or on high for 4 to 4-1/2 hours.
Stir soy sauce into cornstarch in 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.
nutritionNutritional data has not been calculated yet.
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