Crockpot Recipe: Ginger Beef

Here’s a nice, warm, asian beef stew that you can throw together in the slow cooker.  You can start by cutting up your own produce, or you can buy stew meat from the butcher counter and a frozen vegetables already cut up!

Ginger Beef and Vegetables Crockpot
Serves 6
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Prep Time
20 min
Cook Time
5 hr
Prep Time
20 min
Cook Time
5 hr
Ingredients
  1. 1-1/2 pounds boneless beef round steak, cut into 1-inch cubes
  2. 4 medium carrots, cut into 1/2-inch-thick slices
  3. 1/2 cup sliced scallions
  4. 2 cloves garlic, minced
  5. 1 1/2 cups water
  6. 2 tablespoons reduced-sodium soy sauce
  7. 2 teaspoons grated fresh ginger
  8. 1-1/2 teaspoons instant beef bouillon granules
  9. 1/4 teaspoon crushed red pepper
  10. 3 tablespoons cornstarch
  11. 3 tablespoons cold water
  12. 1 cup chopped red bell pepper
  13. 2 cups loose-pack frozen sugar snap peas, thawed
  14. COOKED RICE
Instructions
  1. 1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
  2. 2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
  3. 3. If using low heat setting, turn to the high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice.
Better Done Yourself http://betterdoneyourself.com/
Learn the whole recipe on youtube


About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

3 Comments

  1. My husband and I think you are very intelligent and interesting as well as entertaining. We would like to know more of your history.
    What career did you have leading up to doing the videos?

  2. Well, thank you Phyllis! I’m actually a computer systems engineer at The NIH, but food and cooking has always been an interest. I grew up on a self-sufficient farm until college, where I studied art and film. I taught at ITT Technical Institute for a couple years. So it all sort of comes together with this YouTube thing!

    • Thank you for so kindly answering my question.
      At age 66, I’ve rediscovered gardening. Your instructions blend well with what to do with my produce.

      With your instructions, I was able to grow a small scoby and I have three bottles of kombucha sitting and another gallon of tea fermenting.

      I bought most of the recommended supplies from your link. Thank you.

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