Ginger Beef Stew
2 medium onions, cut into wedges
1 medium carrot, sliced diagonally
8 oz can sliced water chestnuts, drained
1 cup roasted red peppers, drained and blotted dry, cut into strips
1 Tbsp cooking oil
1-1/2 lbs inside round steak, trimmed of fat and cut into 1/2" pieces
2 Tbsp finely grated, peeled gingerroot
2 garlic cloves, minced
2/3 cup water
1/4 cup dry sherry or beef broth
1 Tbsp brown sugar, packed
3 Tbsp soy sauce
1 Tbsp 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 min, 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 min until snow peas are tender-crisp and sauce is
thickened. Serves 6
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