This stew is yummy! The meat literally melts in your mouth. This is a great dish to serve with either rice, salad or coleslaw on the side.
Serves: 6 | Serving Size: 1/6 of stew
Ingredients:
- 2 sweet yellow onions – minced
- 3 tablespoons tomato paste
- 2 tablespoons olive oil – divided
- 1 1/2 tablespoon ground ginger
- 1/2 teaspoon garlic powder
- 4 garlic gloves – minced
- 1 3/4 cup low sodium chicken or beef broth
- 11 ounces baby carrots – cut in half
- 1/4 cup soy sauce
- 1/4 cup sherry
- 2 tablespoons dry instant tapioca
- 3 bay leaves
- 3 pounds beef stew
- Salt
- Pepper
- 10 ounces snow peas
- 1 – 8oz can water chestnuts – drained
- 4 scallions – diced
- 1 tablespoon brown sugar
Directions:
- Turn crock pot to simmer setting, add first 6 ingredients [only 1 tablespoon oil], cook until onions are soft and browned. Stir in next 5 ingredients and let simmer for about 5 minutes. Meanwhile, season beef generously with salt and pepper and add to crock pot. Cover and until beef is tender, 9 to 11 hours on low [5 to 7 hours on high].
- Microwave peas with remaining 1 tablespoon olive oil until peas are tender, about 5 minutes. Discard bay leaves from crock pot, add peas, water chestnuts, scallions, and brown sugar. Season with additional salt, pepper and soy sauce as desired. Enjoy!
Modified from: America’s Test Kitchen. “Easy Asian-Style Beef Stew.” Slow Cooker Revolution. Boston: America’s Test Kitchen, 2011. 58. Print.
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