Ingredients

The following ingredients have 4 Servings
  • 1 pound beef stew meat (cut into 1-inch cubes)
  • kosher salt
  • black pepper
  • 1 tablespoon soy sauce
  • 3 cloves garlic (minced)
  • 2 slices ginger (peeled, fresh )
  • 1 pound yukon gold potatoes (or russet potatoes, peeled, cut into 1-inch pieces)
  • ½ yellow onion (cut into 1-inch dice)
  • 3 large carrots (peeled, cut into 1-inch pieces)
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 3 cups unsalted beef stock
  • 1 tablespoon oyster sauce
  • ¼ cup cornstarch
  • ¼ cup water

Instruction

  • Add beef to a medium-sized bowl. Season beef with salt and pepper. Add 1 tablespoon of soy sauce and the minced garlic, stir to combine.
  • Heat large saute pan over medium-high heat, add 1 tablespoon vegetable oil and 1 teaspoon sesame oil.
  • Once the oil is very hot, add beef mixture in one single layer. Sear meat on one side for 2 minutes, flip and cook another 2 minutes on other sides. Beef will not be fully cooked.
  • Add potatoes, onions, carrots and seared beef to a slow cooker.
  • Add beef stock, oyster sauce and ginger slices. Make sure the meat and vegetables are submerged in the stock. Cover and cook for 3 to 4 hours on High, or 7 to 8 hours on Low.
  • In a small bowl make the cornstarch slurry by combining ¼ cup of cornstarch and ¼ cup of cold water.
  • Add it to the slow cooker and stir. Set slow cooker on high and cook another 30 minutes, until sauce is thickened.