Recipe by Chef Michael Williams
Ginger Beef Stew
- Prep time 30 mins
- Cook time 1 hour 30 mins
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!
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.
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