The Sass on Spices ~ Ginger

Ginger has always been known to aid in nausea, muscle soreness, inflammation, and blood sugar regulation; but now new studies show gingerol, one of ginger’s oils, aiding in biological pathways towards cancer cell death and new cell cycle rejuvenation.  Start using ginger in tea, smoothies, stir fry, and stews; a little goes a long way and it takes time to build up in your system so get your ginger on and respect the power of spice. See how we added ginger to a delicious stew.


2 lbs. beef, cut into cubes
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon red pepper flakes
1/2 teaspoon ginger
1/2 teaspoon salt
1 white onion, peeled, sliced
6 large carrots, pared, tips off, left whole
6 red or gold potatoes, skin off, left whole
2 sliced tomatoes or 1 can stewed tomatoes
1¼ cups water
2 tablespoons all-purpose flour for gravy

Heat olive oil, garlic, turmeric, and pepper flakes in pressure cooker pan for 1 minute. Add beef and brown on both sides. Then add 1 cup of the water and cover pressure cooker. Set control on high and cook 10 minutes (after control starts to jiggle).  Remove from heat, let cool for 1 minute and uncover. Add the onion, carrots, potatoes, tomatoes, salt, and ¼ cup water. Then cover again, set control on high and cook 15 minutes (after control starts to jiggle). Remove from heat, let cool for 1 minute and uncover. Remove all ingredients-beef and vegetables-and place in a serving dish, leaving residual liquid in pressure cooker pan. Set heat on low, uncovered, and add flour to liquid and stir until gravy thickens.  Pour gravy over beef and vegetables and serve. This recipe can also be done in a slow cooker by browning beef first then adding all ingredients and slow cooking thoroughly.

Support your health & well-being,

Hellman Health & Wellness