Crockpot Asian Beef and Veggies

• 1/2 cups Water
• 1 cup Soy Sauce
• 2 pounds Stew Beef
• 1 Tablespoon Minced Garlic
• 1/2 teaspoons Ground Ginger
• 1/2 cups Packed Brown Sugar
• 1 teaspoon Ground Red Pepper
• 6 cups Mixed Chopped Veggies Of Choice (I Used Bamboo Shoots, Onion, Broccoli, Mushrooms And Bell Peppers), Whatever You Choose Make Sure They Are Firm Enough To Handle The Time In The Crockpot Or Cook Them Seperately And Add At The End.

1. Mix water and soy sauce in the crock pot.
2. Dump in stew beef (you can just dump it in frozen, it will thaw out fine in the crock).
3. Sprinkle the garlic, ginger, brown sugar and red pepper over the meat.
4. If using firm veggies, add them on top of the meat (you want the stew beef submerged so that it gets tender and not dry and tough).
5. If using softer veggies (asparagus, green beans, etc.
6. ), stir fry them when the beef is almost done and then stir them into the sauce before serving.
7. Cook on low 6 hours.
8. Serve on a bed of rice.

water, soy sauce, beef, garlic, ground ginger, brown sugar, ground red pepper, i

Taken from tastykitchen.com/recipes/main-courses/crockpot-asian-beef-and-veggies/ (may not work)