2 chopped onions
3 T. Tomato Paste
2 T. vegetable oil
1 T. ground Ginger (I am sorry I didn't use fresh)
3 garlic cloves, minced
1 c. beef broth
3/4 c. chicken broth-why both? no clue, go for one or the other, I doubt much of a difference
8 oz. baby carrots-see you don't even have to cut them
1/4 c. soy sauce
2 T. Minute Tapioca-I couldn't figure this out, so I looked it up as to why. It is a thickener. As this slow cooks it thickens the broth into a gravy. It has no taste. Way easier than the corn starch slurry.
2 Bay Leaves
salt and pepper
3 lbs. Beef, cut into bite size pieces-3 lbs. seemed like a lot to me. I did 2 and added extra carrots :)
6 oz snow peas (about 3 cups) trimmed
1 can sliced water chestnuts drained
4 scallions, sliced
1 T. brown sugar
Mix the onions, oil, tomato paste, garlic and ginger in a microwavable bowl. Microwave for 2-3 minutes to soften the onions.
Place in the bottom of the crock pot.
Stir the broths, carrots, soy sauce, tapioca, and bay leaves into the crock pot with the onions.
Season the meat with salt and pepper.
Place in the crock pot. Give it a simple swirl to wet the meat.
Cook on low for 9 hours or high for 5 hours.
About 15 minutes before serving stir in the brown sugar, water chestnuts, scallions and snow peas, simply to heat through.
Spoon over cooked rice.