Wednesday, October 8, 2008

Tangy Beef Stew

Tangy Beef Stew – Erica McNicoll

1 lg onion cut into 1 inch pieces
1 lb boneless beef chuck cut into 1 inch cubes
1 Tbsp. ground ginger
¼ t. salt
3 med. Sz. Carrots 1 inch chunks
2 lg celery cut into 1” pieces
1 large beef bullion cube
2 cups water
2 Tbsp. red wine vinegar
¼ Cup raisins
¼ t. black pepper
2 Tbsp. cornstarch
Cooked Egg noodles (optional)
Layer onions, beef, ginger, salt, carrots, and velery in slow cooker. Add bullion cube, water, vinegar, and rasins. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until beef is very tender.
Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in small bowl. Whisk in cornstarch. Pour cornstarch mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles if desired.

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