Ginger Beef Stew
A nice light stew with a slightly Asian influence. Its just different enough to enjoy stew in a new way. Give it a go!
- If you can’t find the chuck stewing beef, then buy a beef blade roast and cut it up yourself into 1 inch cubes. Remove any excess fat as you do this! Set aside for now.
- You can either throw everything in to a slow cooker and cook on low for 5-6 hours or follow the steps below for the stovetop method.
- Preheat a large pot on medium heat. Add 2 tablespoons of grape seed or canola oil and then add the onions, celery and jalapeno. Sauté until lightly browned.
- Add the ginger and leeks and sauté for 2 minutes more until the leeks are softened.
- Add the tamari, hoisin and beef broth and bring to a simmer.
- Now add the beef and simmer gently for about 90 minutes or until the meat is tender.
- Once tender you can add the cabbage and stir it in. Simmer for about 2 minutes and your stew is ready to serve. Enjoy!
- PREP 30 mins
- COOK 1 hour 30 mins
- If you want to use the hip stewing beef because it is more lean go for it. Just know that it will not become very tender.