Ingredients
- 1 tbsp (15 mL) vegetable oil
- 2 lb (1 kg) beef stri-fry strips
- 2 onions, chopped
- 2 carrots, cut in chunks
- 2 garlic cloves, minced
- 1 can (8 oz/227 mL) sliced water chestnuts, drained
- 1-1/2 cups (375 mL) beef stock
- 1/4 cup (50 mL) soy sauce
- 2 tsp (10 mL) grated gingerroot
- 1/4 cup (50 mL) each all-purpose flour and water
- 2 cups (500 mL) broccoli florets
Steps
- In large nonstick skillet, heat vegetable oil over medium-high heat. Brown beef stir-fry, in batches.
- Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.
- Add onions, carrots, garlic, water chestnuts, beef stock, soy sauce and gingerroot. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
- Whisk flour with water; whisk into cooker. Stir in broccoli florets. Cook on high for 15 minutes.
-
Stove-top Stew:
Brown stirfry strips in Dutch. Add onions, carrots, garlis, water chestnuts, stock, soy sauce and gingerroot; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender. Increase heat to medium. Whisk flour with water; whisk into Dutch oven. Stir in broccoli; cook for 15 minutes.
