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