Ginger Soy Beef Stew with Carrots and Scallions
Equipment
- Slow Cooker
- Large Skillet
- Knife
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch pieces
- 4 medium carrots, peeled and sliced into rounds
- 3 cups beef broth
- 1/4 cup soy sauce
- 2 tablespoons fresh ginger, minced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 4 scallions, sliced
Instructions
- Add the beef stew meat, carrots, onion, garlic, ginger, beef broth, and soy sauce to the slow cooker. Stir to combine.
- Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
- In a small bowl, mix the cornstarch with 2 tablespoons of the cooking liquid until smooth. Stir this mixture back into the stew.
- Turn the slow cooker to high, cover, and cook for 15 more minutes until the broth thickens slightly.
- Turn off the heat and stir in the sliced scallions just before serving.
Notes
Add the scallions only at the end so they stay bright and crisp instead of turning soft during the long cook. If the broth tastes too salty after cooking, stir in a splash of water to balance it. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little extra broth.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Large Skillet, Knife
Cuisine: Asian
Equipment: Slow Cooker, Large Skillet, Knife