Ginger Soy Beef Stew with Potatoes and Carrots
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Small Bowl
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch pieces
- 4 medium potatoes, peeled and cubed
- 3 large carrots, peeled and sliced into rounds
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1/3 cup soy sauce
- 3 cups beef broth
- 2 tablespoons cornstarch
- 1/2 teaspoon black pepper
- 2 green onions, sliced (for garnish)
Instructions
- Add the beef stew meat, potatoes, carrots, onion, garlic, and ginger to the slow cooker.
- Pour in the soy sauce and beef broth, then sprinkle with black pepper. Stir gently to combine everything.
- Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth.
- Stir the cornstarch mixture into the stew and cook on high for 20 more minutes until the gravy thickens.
- Ladle into bowls and top with sliced green onions before serving.
Notes
For a deeper flavor, quickly sear the beef in a hot skillet before adding it to the slow cooker. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the gravy if needed.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl