Ginger Soy Beef and Mushroom Stew
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1½ pounds beef stew meat
- 8 ounces cremini mushrooms, halved
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- ¼ cup soy sauce
- 1½ cups beef broth
- 1 tablespoon brown sugar
- Cooked rice, for serving
- Chopped green onions, for garnish
Instructions
- Place the beef stew meat, mushrooms, onion, garlic, and ginger directly into the slow cooker.
- Stir the soy sauce, beef broth, and brown sugar together in a small bowl until the sugar dissolves.
- Pour the liquid mixture over the meat and vegetables in the slow cooker.
- Cover and cook on low for 8 hours until the beef is very tender.
- Spoon the stew over cooked rice and finish with a sprinkle of chopped green onions.
Notes
Fresh ginger gives this stew its bright edge, so grate it just before adding for the strongest flavor. If the broth seems thin at the end, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl