Best Slow Cooker Ginger Beef Stew Recipes

Slow Cooker Ginger Beef Stew image

Provided by Food Network Kitchen

Time 7h35m

Number Of Ingredients 12

1 1/2 pounds cubed beef stew meat
1 tablespoon all-purpose flour
2 teaspoons curry powder
1/2 teaspoon ground allspice
Kosher salt and freshly ground pepper
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 2-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 13-to-14-ounce can coconut milk
2 tablespoons finely chopped peeled ginger
Juice of 1 lime, plus wedges for serving
4 scallions, sliced
2 cups cooked white rice, for serving

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.

Slow Cooker Ginger Beef Stew image

Provided by Chesska

Categories Stew

Time 4h

Yield 6 serving(s)

Number Of Ingredients 14

2 medium onions, wedged
1 medium carrot, diagonally sliced
8 ounces sliced water chestnuts
1 cup roasted red pepper, sliced
1 tablespoon oil
1 1/2 lbs stewing beef
2 tablespoons fresh ground ginger
1 teaspoon fresh minced garlic
2/3 cup water
1/4 cup dry sherry
1 tablespoon brown sugar, packed
3 tablespoons soy sauce
1 tablespoon cornstarch
1 cup snow peas, trimmed

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.