Today was my last day of exams. This is the part where I should get excited. Somehow, I can’t seem to be able to find it in me to be excited. I start spring courses next week. After the spring courses? Summer courses. And after that, it’s the fall courses. It feels like it never ends.
I know my meat posts are really rare. I don’t often cook meat, and when I do, it’s for supper, and it’s too dark to take pictures. I really should figure out my lighting situation, because some of the dinners I cook are pretty neat.
The secret to this stew is the ginger. If you’re unsure if you’ve put enough, add more. And when you think there’s enough, add more. And when you think there’s too much, add more. I’ve made it in the slowcooker and on the stovetop, and the stovetop one turned out better.
Ginger Beef Stew (with slowcooker option)
1 package beef cubes – about 1 lb
2 zucchinis, chopped
2 green peppers, chopped
2 onions, chopped
1 potato, chopped
4 cups beef broth
3 cloves garlic, minced
About two inches ginger, cut into small cubes
Black pepper to taste
Optional: a sprinkle of cayenne pepper
Sesame seeds to garnish
Stovetop: Combine all the ingredients in a large saucepan, except for zucchini and green peppers. Bring broth to a boil and then reduce to simmer. After half an hour, add in the zucchini and green peppers, and leave in for another fifteen minutes. Serve in bowls and sprinkle sesame seeds on each portion.
Slowcooker: Combine all ingredients in slowcooker. Cook on low for eight hours. Serve in bowls and sprinkle sesame seeds on top.