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Ginger Beef

Source: Slow Cooker Freezer Cookbook from Mama and Baby Love



  • 2 pounds beef roast either leave bone-in or cut into 1-inch cubes
  • 3 carrots cut into 1-inch-thick slices
  • 1 cups scallions sliced
  • 1 cups chopped red bell pepper
  • 1 cups sugar snap peas
  • 3 garlic cloves minced
  • 2 tablespoons grated fresh ginger
  • 1 - 1 12 cups beef stock or if using bone-in roast, use 3 cups filtered water
  • 2 tablespoons tamari sauce
  • 12-1 teaspoons red pepper flakes
  • 2 tablespoons tapioca or arrowroot powder
  • 12-1 teaspoon salt and pepper or to taste
  • chopped kale or swiss chard to preference


Simply place all ingredients except sugar snap peas into a slow cooker and

cook on low for 6 to 8 hours or on high for 3 to 4 hours. When ready to serve, put the sugar snap peas in a pot with just a bit of water on the bottom (or use a steamer basket) and briefly steam on high heat for 3 minutes or until peas become a beautiful bright green. (Alternately, you can add the snap peas into the slow cooker for the last thirty minutes of cooking, but I prefer al dente, lightly steamed pea pods). Serve over white rice or soaked brown rice.

Adding extra steamed veggies is great too - broccoli is perfect to bulk up the meal.

Course: Main Course

Main Ingredient: Beef


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