Ingredients:
2 Tablespoons ginger root grated
1 to taste salt and pepper
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Directions:
Add onions, tomato paste, oil, ginger and garlic to slow cooker.
Stor together the two stocks, soy sauce, sherry (or wine), and add to cooker. Add in carrots, bay leaves and tapioca. Season the beef with salt and pepper to taste and nestle into the cooker. Cover and cook until beef is tender, 9 to 11 hours on low, or 5 to 7 hours on high.
Remove beef and transfer to a bowl or cutting board. Let cool slightly, then using two forks, shred beef into bite-sized pieces. Remove any fat from the surface of the stew. Discard bay leaves.
Return beef to cooker, and add in the snow peas, water chestnuts, brown sugar and scallions. Let heat through. Serve over cooked rice and drizzle with extra soy sauce, if desired. |