Slow Cooker Ginger Beef Stew - cooking recipe

Ingredients

2 medium onions, wedged
1 medium carrot, diagonally sliced
8 ounces sliced water chestnuts
1 cup roasted red pepper, sliced
1 tablespoon oil
1 1/2 lbs stewing beef
2 tablespoons fresh ground ginger
1 teaspoon fresh minced garlic
2/3 cup water
1/4 cup dry sherry
1 tablespoon brown sugar, packed
3 tablespoons soy sauce
1 tablespoon cornstarch
1 cup snow peas, trimmed

Preparation

Layer the first 4 ingredients, in order given, in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.
Heat oil in large frying pan on medium. Add beef. Cook 8 to 10 minutes, stirring occasionally, until browned.
Add ginger and garlic. Hear and stir for about 1 minute until fragrant.
Add water, sherry and brown sugar. Stir. Bring to a boil. Pour over vegetables. DO NOT STIR. Cover. Cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.
Stir soy sauce into cornstarch in a small cup until smooth. Add to beef mixture. Stir. Add snow peas. Stir well. Cover. Cook on high for about 10 minutes until snow peas are tender-crisp and sauce is thickened.