Slow Cooker Ginger Beef Stew

• 2 medium onions, wedged
• 1 medium carrot, diagonally sliced
• 8 ounces sliced water chestnuts
• 1 cup roasted red pepper, sliced
• 1 tablespoon oil
• 1 1/2 lbs stewing beef
• 2 tablespoons fresh ground ginger
• 1 teaspoon fresh minced garlic
• 2/3 cup water
• 1/4 cup dry sherry
• 1 tablespoon brown sugar, packed
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 cup snow peas, trimmed

1. Layer the first 4 ingredients, in order given, in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.
2. Heat oil in large frying pan on medium. Add beef. Cook 8 to 10 minutes, stirring occasionally, until browned.
3. Add ginger and garlic. Hear and stir for about 1 minute until fragrant.
4. Add water, sherry and brown sugar. Stir. Bring to a boil. Pour over vegetables. DO NOT STIR. Cover. Cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.
5. Stir soy sauce into cornstarch in a small cup until smooth. Add to beef mixture. Stir. Add snow peas. Stir well. Cover. Cook on high for about 10 minutes until snow peas are tender-crisp and sauce is thickened.

onions, carrot, water, red pepper, oil, stewing beef, fresh ground ginger, garlic, water, sherry, brown sugar, soy sauce, cornstarch, snow peas

Taken from www.food.com/recipe/slow-cooker-ginger-beef-stew-397755 (may not work)