Monday, December 12, 2011

Chinese Beef Stew By Slow Cooker

INGREDIENTS:

•4  teaspoons vegetable oil
•2  pounds beef stew meat, cut into 1-inch pieces
•1/2  cup chopped green onions
•2  tablespoons minced peeled fresh ginger
•4  garlic cloves, minced
•1  (14 1/4-ounce) can low-salt beef broth
•2.5  cups water
•1/4  cup low-sodium soy sauce
•1  tablespoon brown sugar
•3  tablespoon dry sherry
•1  tablespoon Chile paste
•2  (3-inch) cinnamon sticks
•2  cups (1-inch) cubed peeled turnips or potatoes (about 3/4 pound)
•1.5  cups chopped carrots
•1  tablespoon water
•2  teaspoons cornstarch
•1.5  cups fresh spinach per person dining that night
salt for seasoning

DIRECTIONS:

1.Season with some salt.
2.Heat oil in the slow cooker pot or Dutch oven over medium-high heat.
3.Brown the beef on all sides.
4.Add onions, ginger and garlic to pan; sauté 30 seconds.
5.Add the turnips and carrots.
6.Stir in broth, scraping pot to loosen browned bits.
7.Add  the water and next 5 ingredients (water through cinnamon sticks), and bring to a boil.
8.Cover and cook on low for 6-8 hours or on high for 4 to 5 hours.
9.Place slow cooker pot over the stove at medium heat.
10.Combine 1 tablespoon water and cornstarch.
11.Add to the beef mixture.
12.Bring to a boil; cook for 1 minute, stirring frequently.
13.Add spinach; cover and cook for 3 minutes or until wilted.
14.Discard the cinnamon sticks.
15.Serve this Chinese Beef Stew with rice noodles or egg noodles.
Source: http://www.slow-cooker.com/chinese-beef-stew.html

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