Slow Cooker Ginger Beef Stew Food

CHINESE BRAISED BEEF WITH GINGER

Steps:

• Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
• Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
• Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

SLOW COOKER BEEF STEW

Steps:

• Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
• Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
• Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

GRANDMA'S GINGER BEEF STEW

Steps:

• Add beef to a medium-sized bowl. Season beef with salt and pepper. Add 1 tablespoon of soy sauce and the minced garlic, stir to combine.
• Heat large saute pan over medium-high heat, add 1 tablespoon vegetable oil and 1 teaspoon sesame oil.
• Once the oil is very hot, add beef mixture in one single layer. Sear meat on one side for 2 minutes, flip and cook another 2 minutes on other sides. Beef will not be fully cooked.
• Add potatoes, onions, carrots and seared beef to a slow cooker.
• Add beef stock, oyster sauce and ginger slices. Make sure the meat and vegetables are submerged in the stock. Cover and cook for 3 to 4 hours on High, or 7 to 8 hours on Low.
• In a small bowl make the cornstarch slurry by combining ¼ cup of cornstarch and ¼ cup of cold water.
• Add it to the slow cooker and stir. Set slow cooker on high and cook another 30 minutes, until sauce is thickened.

SLOW COOKER GINGER BEEF

Steps:

• Cut steak into strips and place in a zip top bag along with the cornstarch; toss to coat. In a bowl, whisk together the garlic, ginger, soy sauce, sesame oil and broth. Place steak in the slow cooker and add the sliced vegetables. Pour soy sauce mixture over the steak, cover and cook for 4 hours.

SLOW-COOKER BEEF STEW

Steps:

• Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
• Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
• If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

SLOW COOKER CARIBBEAN BEEF STEW

Steps:

• Strip the leaves from 1 sprig. ; combine with flour and allspice, salt and pepper. Add beef and toss to coat. Place potatoes, carrots, the remaining two thyme sprigs, ginger, and garlic into a 5-6 quart slow cooker. Add the beef, reserving any flour in the bowl. Whisk1/2 cup of water and Worcestershire sauce into the reserved seasoned flour, then add it to the slow cooker. Pour the tomatoes on top. Cook on low for 7 hours or on high for 4 hours.
• **NOTES** (1) This recipe is adapted from the Food Network Magazine. (2) The changes I made: I decreased the ginger from 1 inch to half an inch. I increased the carrots from 3 to 5 carrots. I used regular diced tomatoes rather than Mexican-styled diced tomatoes with green chilies.

SLOW COOKER ORANGE AND GINGER BEEF STEW

Steps:

• If you didn't buy pre-cut meat, start by trimming any excess fat from beef and cut into cubes.
• In a large slow-cooker (this is the one I use), combine beef, onion, garlic, ginger, orange marmalade, sugar, five-spice, orange zest, orange juice, soy sauce, and broth. Season lightly with salt and pepper.
• Cover and cook on low for 6 to 8 hours, or until beef is tender.
• Whisk cornstarch with 2 tbsp water and stir into slow cooker. Stir in bok choy.
• Cover and cook on high for about 15 minutes or until sauce has thickened and boy choy is wilted. Taste and adjust salt and pepper if needed.
• Serve over rice and top with scallions and cilantro.

SLOW COOKER GINGER BEEF STEW

Steps:

• Layer the first 4 ingredients, in order given, in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.
• Heat oil in large frying pan on medium. Add beef. Cook 8 to 10 minutes, stirring occasionally, until browned.
• Add ginger and garlic. Hear and stir for about 1 minute until fragrant.
• Add water, sherry and brown sugar. Stir. Bring to a boil. Pour over vegetables. DO NOT STIR. Cover. Cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.
• Stir soy sauce into cornstarch in a small cup until smooth. Add to beef mixture. Stir. Add snow peas. Stir well. Cover. Cook on high for about 10 minutes until snow peas are tender-crisp and sauce is thickened.

SLOW-COOKER HOISIN BEEF STEW

Steps:

• The night before, whisk together the broth, hoisin, hot sauce, garlic and ginger.
• Add the beef, onions, carrots and celery. Toss to coat well.
• Cover and refrigerate overnight.
• In the morning, transfer meat mixture into the slow cooker.
• Cover and cook on a low setting 6-8 hours (or on high setting 3 hours).

SLOW COOKER BEEF STEW

Steps:

• Combine flour and stew meat in a Ziploc bag. Shake it around until meat is fully coated. You can add some salt and pepper too, if you like.
• Heat oil in a large nonstick pan over medium-high heat.
• Add the floured beef and cook until beef is browned on all sides.
• Transfer to crockpot.
• Heat butter in the same pan and add onion and garlic. Saute for a few minutes until garlic is fragrant and onion is partially softened.
• Add some of the broth to the pan and scrape up any brown bits from the beef.
• Transfer this onion mixture to the crockpot too.
• Add broth, Merlot, Worcestershire sauce, tomato paste, beef bouillon cube, dried oregano, dried, thyme, dried parsley, ginger powder, paprika, salt, pepper, sprig of rosemary, bay leaves, potatoes.
• Mix until combined.
• Cover and cook on Low heat for 7- 8 hours or on High heat for 3.5 -4 hours or until the potatoes are tender and beef is cooked through.
• In the final 20 minutes, mix in frozen vegetables.
• At the same time you are adding veggies, you can also add a thickening agent. To thicken stew: In a small mixing bowl, whisk together cornstarch and 2 tbsp of the stew broth to create a slurry. Slowly stir in this slurry into the stew. To prevent any cornstarch lumps from forming, be sure to keep gently stirring while you are pouring the slurry.
• Discard bay leaves and sprig of rosemary stem.
• Add butter on top and swirl it around. This makes the stew super smooth and luscious!
• Garnish with fresh parsley. Enjoy!

SLOW COOKER BEEF STEW

Steps:

• Place flour, salt, and pepper in a small bowl. Mix until combined.
• Add 2 Tablespoons of the olive oil and butter to a large saute pan.
• Dredge beef chunks in the flour mixture and place them into the saute pan. (Works best to do this in batches). Brown on both sides. Remove and place each batch in the slow cooker.
• When beef is completely done, add the remaining 1 Tablespoon of olive oil to the pan. Add onions and saute for 2 minutes. Add in the garlic. Saute for 30 seconds. Add diced tomatoes and tomato paste. Pour in one cup of the beef broth and deglaze the pan by scraping with a wooden spoon. Allow to simmer while you cut the remaining veggies.
• Place chopped potatoes, celery, and carrots into the slow-cooker with the beef. Pour the contents of the saute pan. Add the remaining beef broth, thyme, rosemary, and bay leaves into the slow-cooker
• Cook on low for 7-8 hours, or until vegetables are tender.

SLOW COOKER BEEF AND BARLEY STEW FOR CHILLY NIGHTS

Steps:

• In a skillet over medium high heat, add your oil, and brown beef in small batches. Remove from pan, and place in slow cooker. Continue until all beef is browned.
• Turn heat down, pour a little more oil into pan, and add your onions, carrots and celery stirring for about 5 minutes. Toss in garlic.
• Pour in a splash of beef broth, and scrape up all the brown bits from the pan. Add contents into slow cooker with beef.
• Add remaining beef broth, bay leaves, soy sauce, ginger, and a pinch of salt & pepper to the slow cooker. Toss in your barley and cover.
• Cook on low for 6-8 hours. Serve with mashed potatoes, noodles or rice.

SLOW COOKERS GINGER BEEF AND PEPPER STEW

Steps:

• Place beef, onion and bell peppers in slow cooker.
• Mix Seasoning Mix, water, soy sauce, ginger and red pepper flakes until blended. Pour over beef and vegetables; mix well. Cover.
• Cook 8 hours on LOW or 4 hours on HIGH. Serve over hot cooked rice, if desired.

SLOW COOKER GINGER BEEF STEW

Steps:

• Toss the beef with the flour, curry powder, allspice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; transfer the beef to a 6-quart slow cooker. Add the sweet potatoes and bell pepper to the bowl and toss to coat with any remaining flour mixture. Spread over the beef. Whisk the coconut milk and ginger in a bowl until combined; pour over the vegetables.
• Cover the slow cooker and cook on low, 7 hours. Uncover, stir well and let stand 10 minutes. Skim off any fat from the top. Stir in the lime juice and season with salt. Serve over rice; top with scallions and serve with lime wedges.