Grandma’s Ginger Beef Stew
Yield: 4 servings
Calories: 472kcal
A savory ginger beef stew recipe inspired by my grandma's home cooking. A great comfort food for the winter time!
Ingredients
- 1 pound beef stew meat, cut into 1-inch cubes
- kosher salt
- black pepper
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- 2 slices ginger, peeled, fresh
- 1 pound yukon gold potatoes, or russet potatoes, peeled, cut into 1-inch pieces
- ½ yellow onion, cut into 1-inch dice
- 3 large carrots, peeled, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 3 cups unsalted beef stock
- 1 tablespoon oyster sauce
- ¼ cup cornstarch
- ¼ cup water
Special Equipment
Instructions
- Add beef to a medium-sized bowl. Season beef with salt and pepper. Add 1 tablespoon of soy sauce and the minced garlic, stir to combine.
- Heat large saute pan over medium-high heat, add 1 tablespoon vegetable oil and 1 teaspoon sesame oil.
- Once the oil is very hot, add beef mixture in one single layer. Sear meat on one side for 2 minutes, flip and cook another 2 minutes on other sides. Beef will not be fully cooked.
- Add potatoes, onions, carrots and seared beef to a slow cooker.
- Add beef stock, oyster sauce and ginger slices. Make sure the meat and vegetables are submerged in the stock. Cover and cook for 3 to 4 hours on High, or 7 to 8 hours on Low.
- In a small bowl make the cornstarch slurry by combining ¼ cup of cornstarch and ¼ cup of cold water.
- Add it to the slow cooker and stir. Set slow cooker on high and cook another 30 minutes, until sauce is thickened.
Notes
- Stovetop directions:
- Heat large pot over medium-high heat, add 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Add beef mixture and ginger to the pot, sear meat on all sides. Reduce the heat to medium.
- Add 1 tablespoon of oyster sauce to the pan and stir. Add onions to the pot, stir and cook for two minutes. Add the potatoes and carrots to the pot. Add 3 cups of beef stock, covering the meat and vegetables.
- Bring a pot to boil then gently simmer until potatoes and carrots are fork tender, about 30 to 45 minutes.
- In a small bowl make the cornstarch slurry by combining 1/4 cup cornstarch and 1/4 cup cold water. Increase the heat to medium, allowing the stew to boil gently. Gradually add the slurry, mix the stew and allow the stew to cook and thicken for a few minutes. For a thinner sauce, start by adding half of the slurry, then additional slurry until you reach your desired consistency.
Nutrition
Calories: 472kcal | Carbohydrates: 23g | Protein: 33g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 100mg | Sodium: 1341mg | Potassium: 896mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5400IU | Vitamin C: 28.9mg | Calcium: 20mg | Iron: 3.8mg
Recipe Link