Ginger Beef Stew

[Cookie]

A taste of the Far East. Thick ginger sauce coats tender beef, water chestnuts and snow peas. Great served over rice noodles.

2 medium onions, cut into wedges
1 medium carrot, sliced diagonally
8oz. can of sliced water chestnuts, drained
1 cup roasted red peppers, drained and blotted dry, cut into strips
1 tbsp. cooking oil
1 1/2 lbs. inside round steak, trimmed of fat and cut into 1/2" pieces
2 tbsp. finely grated peeled gingerroot (or 1 1/2 tsp. ground ginger)
2 garlic cloves, minced (or 1/2 tsp. powder)
2/3 cup water
1/4 cup dry sherry (or beef broth)
1 tbsp. brown sugar, packed
3 tbsp. soy sauce
1 tbsp. cornstarch
1 cup snow peas, trimmed
Serves 6
Layer first 4 ingredients, in order given, in 3 1/2 to 4 quart slow cooker.
Heat cooking oil in large frying pan on medium.
Add beef.
Cook for 8 to 10 minutes, stirring occasionally, until browned.
Add ginger and garlic.
Heat 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 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.