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Gingered Beef And Vegetable Stew

Ingredients

• 2 1/2 pounds boneless beef round steak, fat trimmed
• Nonstick cooking spray
• 1 tablespoon vegetable oil
• 2 medium carrots, bias-sliced into 1/2-inch pieces
• 3/4 cup chopped red sweet pepper
• 2/3 cup sliced leek (2 medium)
• 1 1/4 cups water
• 3 tablespoons soy sauce
• 1 tablespoon grated ginger
• 3 cloves garlic, minced
• 1 1/2 teaspoons instant beef bouillon granules
• 1/8 to 1/4 teaspoon cayenne pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 10-ounce package frozen sugar snap peapods, thawed
• 1/2 cup sliced green onion

Directions

1. Cut meat into 1-inch pieces.
2. Coat the inside of a slow cooker with cooking spray.
3. Coat a skillet with cooking spray.
4. Heat skillet over medium-high heat.
5. Add meat half at a time and cook until brown, adding oil if necessary.
6. Transfer meat to the prepared cooker.
7. Add carrots, sweet pepper, and leeks.
8. For sauce, in a bowl combine 1 1/4 cups water, soy sauce, ginger, garlic, bouillon granules, and cayenne pepper.
9. Pour over mixture in cooker.
10. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
11. If using low setting, turn to high setting.
12. In a bowl combine cornstarch and 2 tablespoons cold water.
13. Stir into mixture in cooker.
14. Stir in peapods.
15. Cover and cook 15 minutes, stirring once.
16. Stir in green onions.

Attribution