Monday, January 28, 2013

Asian-Style Beef Stew

Yields 6 servings

2 Large onion, white minced
3 Tbls tomato paste 
2 Tbls oil, vegetable 
2 Tbls ginger root grated
9 Cloves garlic, fresh minced
1 Cup stock, beef 
1 Cup stock, chicken, low-sodium 
8 Ounce(wt)s carrots, baby 
1/4 Cup soy sauce, low sodium 
1/4 Cup sherry, dry or dry white wine
2 Tbls tapioca, Minute 
2 Each bay leaves 
3 Pounds beef, stew meat 
1 to taste salt and pepper 
6 Ounce(wt)s snow peas trimmed and cut in half
8 Ounce(wt)s water chestnuts, canned, sliced drained, patted dry
4 Each onion, green sliced thin
1 Tbls sugar, light brown, packed 
2 Cups rice, jasmine cooked 

Add onions, tomato paste, oil, ginger and garlic to slow cooker. 

Stor together the two stocks, soy sauce, sherry (or wine), and add to cooker. Add in carrots, bay leaves and tapioca. Season the beef with salt and pepper to taste and nestle into the cooker. Cover and cook until beef is tender, 9 to 11 hours on low, or 5 to 7 hours on high. 

Remove beef and transfer to a bowl or cutting board. Let cool slightly, then using two forks, shred beef into bite-sized pieces. Remove any fat from the surface of the stew. Discard bay leaves. 

Return beef to cooker, and add in the snow peas, water chestnuts, brown sugar and scallions. Let heat through. Serve over cooked rice and drizzle with extra soy sauce, if desired.