Slow Cooker Ginger Beef Stew
Savor the comforting warmth of Slow Cooker Ginger Beef Stew, a hearty and flavorful dish perfect for cozy evenings. This easy, hands-off recipe combines tender chunks of seared beef chuck roast with a medley of fresh vegetables—carrots, celery, potatoes, and onions—all simmered in a rich, ginger-infused broth. The addition of soy sauce, tomato paste, and a touch of brown sugar creates a balanced depth of savory and subtle sweetness, while the grated fresh ginger adds a fragrant, zesty twist. Thickened with a simple cornstarch slurry, this stew achieves the perfect consistency for ladling over steamed rice or pairing with crusty bread. With just 20 minutes of prep and a low, slow 8-hour cook time, this soul-warming beef stew is ideal for busy days when you want a satisfying homemade meal waiting for you.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 large Carrots
- 3 Celery stalks
- 1 large Yellow onion
- 4 Garlic cloves
- 2 tablespoons Fresh ginger
- 3 medium Potatoes
- 4 cups Beef broth
- 3 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 1 tablespoon Brown sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
Instructions
Cut the beef chuck roast into 1-to-1.5-inch cubes. Season with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the beef cubes on all sides until browned (about 2-3 minutes per side), then transfer to the slow cooker.
Peel the carrots and potatoes, then dice them into bite-sized pieces. Slice the celery and yellow onion thinly. Mince the garlic and grate the fresh ginger.
Layer the carrots, celery, onion, potatoes, garlic, and ginger on top of the beef in the slow cooker.
In a medium bowl, whisk together the beef broth, soy sauce, tomato paste, and brown sugar. Pour the mixture over the beef and vegetables in the slow cooker.
Set the slow cooker to low heat. Cover and cook for 8 hours, or until the beef is tender and the vegetables are cooked through.
In the last 15 minutes of cooking, mix the cornstarch and water in a small bowl to make a slurry. Stir the slurry into the stew to thicken it.
Taste and adjust the seasoning with additional salt and pepper, if necessary.
Serve the ginger beef stew hot with crusty bread or over steamed rice, if desired.
Nutrition Facts
Calories |
3498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8593 mg | 374% | |
| Total Carbohydrate | 212.7 g | 77% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 42.5 g | ||
| Protein | 201.5 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 8275 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
