Chinese Style Beef Stew

4 to 5 tablespoons vegetable oil
1 large onion, peeled and chopped
3 cloves garlic, peeled and sliced or minced
8 carrots, peeled and cut in large slices
1 stick of celery,  cut in large slices
2 pounds of cubed chuck steak, stewing beef or braising steak
¼ cup flour
freshly ground pepper, to taste
3 tablespoons tomato paste
1½ cups beef stock
¼ cup soy sauce
¼ cup cooking sherry
1 teaspoon ground ginger
¼ teaspoon freshly ground pepper
1 tablespoon brown sugar
1 cup sliced mushrooms
8 spring onions, shredded
2 cups rice

Brush the inside of slow cooker with oil before starting to add the ingredients as it helps prevent sticking.
Mix the flour and ground pepper together in a bag, and toss the cubes of meat in it. Heat the oil in a frying pan over medium heat. SautĂ© the onions, garlic and floured meat until meat is no longer pink. Put in slow cooker. Add the carrots and celery on top.

Mix together the tomato paste, beef stock, soy sauce, sherry, ginger, pepper and brown sugar and pour over  the ingredients in the slow cooker. Put on the lid and cook on low for 9 to 11 hours or for 5 to 6 hours on high.
About an hour before serving, stir in the mushrooms and about half the spring onions.

Serve the Chinese Style Beef Stewover the rice, garnished with the remaining spring onions.

Bergenholtz Family Rating: *** (using gf flour)

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