Asian Steak Stew
Servings: 4 to 6
Ingredients:
-
1 tbsp (15 mL) vegetable oil
2 lb (1 kg) beef stri-fry strips
2 onions, chopped
2 carrots, cut in chunks
2 garlic cloves, minced
1 can (8 oz/227 mL) sliced water chestnuts, drained
1-1/2 cups (375 mL) beef stock
1/4 cup (50 mL) soy sauce
2 tsp (10 mL) grated gingerroot
1/4 cup (50 mL) each all-purpose flour and water
2 cups (500 mL) broccoli florets
Preparation:
In large nonstick skillet, heat vegetable oil over medium-high heat. Brown beef stir-fry, in batches.
Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.
Add onions, carrots, garlic, water chestnuts, beef stock, soy sauce and gingerroot. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
Whisk flour with water; whisk into cooker. Stir in broccoli florets. Cook on high for 15 minutes.
Stove-top Stew:
Brown stirfry strips in Dutch. Add onions, carrots, garlis, water chestnuts, stock, soy sauce and gingerroot; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender. Increase heat to medium. Whisk flour with water; whisk into Dutch oven. Stir in broccoli; cook for 15 minutes.
Additional Information
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