Asian Steak Stew

• 1 tablespoon vegetable oil
• 2 lbs beef, stir fry strips
• 2 chopped onions
• 2 chopped carrots
• 2 minced garlic cloves
• 8 ounces sliced water chestnuts, drained
• 1 12 cups beef stock
• 14 cup soy sauce
• 2 teaspoons grated gingerroot
• 14 cup flour
• 14 cup water
• 2 cups broccoli florets

1. In large nonstick skillet over medium heat brown the beef stir fry.
2. Transfer to a slow cooker.
3. Add onions, carrot, garlic, water chestnuts, beef stock, soy sauce and gingerroot.
4. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
5. Whisk flour with water.
6. Whisk into cooker.
7. Stir in broccoli florets.
8. Cook on high for 15 minutes.

vegetable oil, beef, onions, carrots, garlic, water chestnuts, beef stock, soy sauce, gingerroot, flour, water, broccoli florets

Taken from www.food.com/recipe/asian-steak-stew-254147 (may not work)