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

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1½ pounds beef stew meat
  • ¼ cup soy sauce
  • 1 tablespoon ground ginger
  • 1 teaspoon garlic powder
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 4 medium potatoes, cubed
  • 2 cups beef broth
  • 2 tablespoons cornstarch
  • 2 green onions, sliced

Instructions
 

  • Add the beef stew meat, onion, carrots, and potatoes to the slow cooker.
  • Stir together the soy sauce, ground ginger, garlic powder, and beef broth in a bowl until combined.
  • Pour the liquid mixture over the meat and vegetables in the slow cooker.
  • Cover and cook on low for 8 hours.
  • In the final 30 minutes, mix the cornstarch with 2 tablespoons of water and stir it into the stew to thicken the sauce.
  • Sprinkle the green onions over the top just before serving.

Notes

The green onions give a mild fresh note that balances the deep soy flavor, so add them right at the end. If you prefer a thicker sauce, let the stew sit uncovered for 10 minutes after stirring in the cornstarch slurry. Leftovers store well in the fridge for up to three days and reheat best with a small splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl