Ginger and Tomato Beef Short Rib Stew

3 lb beef simmering short ribs
1 tbsp vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 tbsp grated gingerroot
Pinch hot pepper flakes
4 carrots, peeled and sliced
4 white turnips, peeled, quartered and sliced thinly
1 28 oz can diced tomatoes
1/2 cup beef stock or water
1/3 cup soy sauce
2 tbsp tomato paste
4 tsp fennel seeds
2 tsp whole cloves
2 tsp black_peppercorns
1 stick cinnamon
1/4 cup all-purpose flour
3 tbsp butter, softened
2 green onions, sliced diagonally

Cut ribs into 2-bone lengths. Arrange on broiler pan and broil until well browned on both sides, about 5 minutes. Set aside.

In skillet, heat oil over medium heat; fry chopped onions, minced garlic, grated ginger and hot pepper flakes until onions are softened, about 5 minutes. Scrape into slow-cooker.

Add sliced carrots, sliced turnips, diced tomatoes, beef stock, soy sauce and tomato paste. Tie fennel seeds, cloves, peppercorns and cinnamon in cheesecloth.

Add to vegetables; top with ribs. Cover and cook on low until meat is tender, about 8 hours. Skim off fat.

In bowl, stir flour with butter; stir into liquid in slow-cooker. Increase heat to high; cover and cook until thickened, about 15 minutes. Sprinkle with green onions.
Additional Information

Note: You can use bottled grated ginger, found in the produce section, instead of grating fresh gingerroot, or use 1 tsp ground ginger.