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Ginger Soy Beef Stew with Daikon Radish
Print Recipe
Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1/3 cup soy sauce
  • 4 cups beef broth
  • 2 carrots, peeled and cut into chunks
  • 1 medium daikon radish, peeled and cut into chunks
  • 1 tablespoon honey
  • 2 green onions, sliced

Instructions
 

  • Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes. Transfer the browned beef to the slow cooker.
  • Add the diced onion, minced garlic, and grated ginger to the slow cooker. Pour in the soy sauce and beef broth.
  • Add the carrot chunks, daikon chunks, and honey. Stir to combine everything evenly.
  • Cover and cook on low for 8 hours until the beef is fork-tender.
  • Taste the broth and adjust seasoning if needed. Ladle the stew into bowls and top with the sliced green onions.

Notes

Add the daikon at the start so it softens just enough without turning mushy. Leftovers reheat well on the stove with a splash of broth to loosen the sauce. If the broth tastes too strong after cooking, stir in an extra half cup of water before serving.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Large Skillet, Knife