2 cups frozen chopped onions (or 2 onions, minced)
3 tablespoons tomato paste
2 tablespoons vegetable oil
1 tablespoon ground ginger (or 2 tablespoons minced or grated fresh ginger)
1 1/2 teaspoons garlic powder (or 6 garlic cloves, minced)
1 cup beef broth
3/4 cup chicken broth, plus extra as needed
8 ounces baby carrots
1/4 cup soy sauce, plus extra for serving
1/4 cup dry sherry
2 tablespoons Minute tapioca
2 bay leaves
3 pounds beef steak tips
Salt and pepper
6 ounces snow peas (about 3 cups), trimmed
1 (8-ounce) can sliced water chestnuts, drained and patted dry
4 scallions, sliced thin
1 tablespoon brown sugar
1. Microwave onions, tomato paste, 1 tablespoon oil, ginger, and garlic powder in bowl, stirring until onions are softened. about 5 minutes; transfer to slow cooker
2. Stir beef broth, chicken broth, carrots, soy sauce, sherry, tapioca, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
3. Transfer beef to cutting board, let cool slightly, then shred. into bite-size pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
4. Microwave snow peas with remaining tablespoon oil in bowl, stirring occasionally, until tender, about 5 minutes. Stir shredded beef, peas, and water chestnuts into stew and let sit until heated through, about 5 minutes. (Adjust stew consistency with additional hot broth as needed.) Stir in scallions and brown sugar, season with salt and pepper to taste, and serve with additional soy sauce.
on the side
Spinach Salad with Carrot and Sesame
Whisk 7 teaspoons rice vinegar, 1 tablespoon minced shallot, 1 tablespoon toasted sesame seeds, 1 teaspoon Dijon mustard, 3/4 teaspoon mayonnaise, and 1/2 teaspoon grated orange zest together in bowl. Slowly whisk in 3 tablespoons vegetable oil and 1 1/2 tablespoons toasted sesame oil. In large bowl gently toss 6 ounces baby spinach and 2 peeled, thinly sliced carrots with dressing. Serves 6.
why this recipe works
Inspired by our success with our no-prep Bachelor Beef Stew we decided to give it an Asian spin with the help of ingredients like ginger and dry sherry. We minimized the preparation of vegetables by incorporating baby carrots at the outset of cooking, then stirred in snow peas and water chestnuts at the end, microwaving the snow peas just before adding them to ensure their bright flavor and crisp texture. Finishing the stew with a little brown sugar helped balance the flavors while a few sliced scallions added a burst of fresh flavor. We like to serve this stew with extra soy sauce to taste. Serve with Easy White Rice.
nutritional information: not available
yield: 6 servings (serving size: 1 bowl)
time: 9-11 hours
source: Slow Cooker Revolution, p. 58