Ginger & Beef Winter Stew
By Nicola Galloway
This is a very simple stew, comforting and warming on a cold day. The addition of ginger adds a subtle flavour and it is excellent for assisting the circulation to pump blood to the extremities keeping us toasty warm in winter.
Turn the slow cooker on HIGH to warm up while preparing the ingredients.
Trim the meat and cut into 2cm cubes. Put in the slow cooker with the carrots, sauce and ginger and add enough warm water to come about 2cm up the side of the cooker. You should be able to see the water through the ingredients but not covering. Be careful not to add too much water as it will result in a watery stew. Cover and cook for about 2 hours. Add the potatoes and cook for a further 1 - 2 hours until the meat is tender. In the last 15 minutes of cooking add the corn flour mixture a little at time to thicken to your liking. Season to taste. Serve with rice and steamed greens.
If you don't have a slow cooker, simmer on the stove top on the lowest heat for about 2 -3 hours. A 'simmer mat' can be helpful to get a low heat.
About the author
Nicola Galloway is a trained chef with a diploma in natural nutrition (Canada) who is passionate about the benefits of healthy and flavoursome food. Raised by two doctors, her focus on health was never far behind her love for creating good food.
She is the author of two recipe books; Alive - Food for Health and Vitality, and Cooking for your Child - healthy recipes from first foods to school lunches.
Nicola's mission in life is to inspire others to make healthy food choices and enjoy the art of cooking. She lives in Nelson, New Zealand with her family.
For more information go to www.nicolagalloway.com