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Grandma’s Ginger Beef Stew

Jessica Gavin
  • 380 minutes
  • Serves 4

INGREDIENTS

1 lb

Beef stew meat

3

Carrots (peeled, cut into 1-inch pieces (about 2 cups)), large

3 cloves

Garlic

2

slices Ginger, fresh

1/2

Yellow onion

1 lb

Yukon gold potatoes

3 cups

Beef stock, unsalted

1 tbsp

Oyster sauce

1 tbsp

Soy sauce

1

Black pepper

1/4 cup

Cornstarch

1

Kosher salt

1 tsp

Sesame oil

1 tbsp

Vegetable oil

1/4 cup

Water