Ginger Beef And Vegetable Stew Recipes

SLOW COOKER BEEF VEGETABLE STEW

Slow Cooker Beef Vegetable Stew image

Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois

Provided by Taste of Home

Categories Dinner

Time 7h

Yield 8 servings (3 quarts).

Number Of Ingredients 17

Ingredients

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 medium potatoes, peeled and cubed
3 cups water
1-1/2 cups fresh baby carrots
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce, optional
2 teaspoons beef bouillon granules
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen peas, thawed

Steps:

Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

SLOW COOKER GINGER BEEF STEW

Slow Cooker Ginger Beef Stew image

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

Provided by Chesska

Categories Stew

Time 4h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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.

GINGER BEEF STIR-FRY

Ginger Beef Stir-Fry image

This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.

Provided by thedailygourmet

Categories Main Dish Recipes Stir-Fry Beef

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup vegetable broth
⅓ cup low-sodium soy sauce
2 tablespoons honey powder (such as Savory Spice®)
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon cornstarch
3 cloves garlic, minced
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 pound skirt steak, thinly sliced on the diagonal
½ teaspoon salt
2 (14.5 ounce) packages frozen stir-fry vegetables

Steps:

Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 11.6 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 1083.7 mg, Sugar 0.8 g

EASY GINGER BEEF

Easy Ginger Beef image

In looking for a healthier version of the standard ginger beef, I came up with this non-deep fried version. The longer you marinate the beef, the more ginger flavor it soaks up.

Provided by Littldot

Categories Main Dish Recipes Stir-Fry Beef

Time 1h25m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound round steak, thinly sliced
1 (1 inch) piece fresh ginger root, peeled and thinly sliced
1 tablespoon soy sauce
1 teaspoon butter
1 red bell pepper, chopped
1 onion, chopped
12 mushrooms, sliced
¼ cup sweet and sour sauce
4 cups cooked rice

Steps:

Place steak, ginger, and soy sauce in a bowl; turn to coat steak. Cover tightly; marinate in the refrigerator for at least 30 minutes or up to overnight.
Heat a wok over high heat; pour in beef mixture. Cover wok; cook until beef is browned, about 5 minutes. Remove beef from wok.
Heat butter in wok over high heat; stir in bell pepper, onion, mushrooms, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir cooked beef into vegetable mixture; cook until heated through, about 2 minutes. Serve over cooked rice.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 66.7 g, Cholesterol 63 mg, Fat 9.8 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 326.9 mg, Sugar 5.5 g

GINGER BEEF AND VEGETABLE STEW

Ginger Beef and Vegetable Stew image

Make and share this Ginger Beef and Vegetable Stew recipe from Food.com.

Provided by carolinafan

Categories Stew

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon oil
1 1/2 lbs beef stew meat
4 small onions, quartered
1 1/2 cups water
1/3 cup dry sherry or 1/3 cup beef broth
1 tablespoon sugar
1 1/2 teaspoons ginger
3 tablespoons soy sauce
1 (16 ounce) package frozen mixed vegetables, broccoli carrots water chestnuts and red peppers
2 tablespoons water
2 tablespoons cornstarch

Steps:

Heat oil in Dutch oven or large saucepan over medium-high heat until hot.
Brown beef.
Add onions, 1 1/2 cups water, sherry, sugar, ginger and soy sauce; mix well.
Bring to a boil Reduce heat; cover and simmer 1 1/2 hours or until beef is tender, stirring occasionally.
Add vegetables.
Bring to a boil.
Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally.
In small jar with tight fitting lid, combine 2 tablespoons water and cornstarch; shake well to blend.
Gradually add to stew, stirring constantly.
Cook about 1 minute or until thickened, stirring constantly.

Nutrition Facts : Calories 847.5, Fat 47.9, SaturatedFat 18, Cholesterol 177.1, Sodium 931.3, Carbohydrate 34.6, Fiber 6.2, Sugar 7.2, Protein 51.6

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