Slow Cookers Ginger Beef And Pepper Stew Food

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 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 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.