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Ginger-Soy Asian Beef and Potato Stew
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 4 medium potatoes, peeled and cubed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons fresh ginger, minced
  • 1/3 cup soy sauce
  • 3 cups beef broth
  • 1 tablespoon sesame oil
  • 2 green onions, sliced

Instructions
 

  • Heat the sesame oil in a large skillet over medium-high heat. Add the beef stew meat and brown it on all sides for about 5 minutes. This step builds flavor before the slow cooking begins.
  • Transfer the browned beef to the slow cooker. Add the chopped onion, minced garlic, minced ginger, and cubed potatoes.
  • Pour the soy sauce and beef broth over the ingredients in the slow cooker. Stir gently to combine everything evenly.
  • Cover and cook on low for 7 to 8 hours, until the beef is fork-tender and the potatoes are soft.
  • Taste the broth and adjust seasoning if needed. Serve hot with the sliced green onions sprinkled on top.

Notes

Brown the beef first if you have an extra ten minutes, as it deepens the soy-ginger flavor. Leftovers keep well in the fridge for three days and reheat nicely on the stove with a splash of broth to loosen the sauce. Skip the green onions if you do not have them on hand.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Large Skillet