Easy Asian Style Beef Stew

Ingredients

• 2 onions minced
• 3 tablespoons tomato paste
• 2 tablespoon vegetable oil
• 1 tablespoon ground ginger or 2 tablespoons minced or grated fresh ginger
• 6 cloves garlic minced (or 1 1/2 garlic powder)
• 1 cup beef broth
• 3/4 cup chicken broth
• 8 ounces baby carrots
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 2 tablespoon minute tapioca
• 2 bay leaves
• 3 pounds beef steak tips
• salt and pepper
• 3 cups snow peas
• 1 can sliced water chestnuts, drained and patted dry 8 oz
• 4 scallions sliced thin
• 1 tablespoon brown sugar

Instructions

1. Microwave onions, tomato paste, 1 tablespoon oil, ginger and garlic powder in bowl, until veggies are softened about 5 min, transfer to slow cooker
2. Stir beef broth, chicken broth, carrots, soy sauce, sherry, tapioca, and bay leaves into slow cooker. Season beef with s & p and nestle into slow cooker. Cover and cook 9 to 1 hrs low
3. Transfer beef to cutting board, let cool slightly, then sliced into bite-size pieces. Let stew settle 5 min, then remove fat from surface using large spoon. Discard bay leaves
4. Microwave snow peas w/ remaining tablespoon oil in bowl, stirring occasionally, until tender about 5 min. Stir shredded beef, peas, and water chestnut into stew and let sit til heated through, about 5 min. Stir in scallion, brown suar, season with s & p to taste and serve w/ additional soy sauce