Crock Pot Asian Beef Stew

Crock Pot Asian Beef Stew

I had every intention of adding some mint and Thai basil to this close to the end, but got busy with work, and next thing you know I’m taking photos with a hungry family in waiting and even forgot to use it as garnish. But nonetheless, it was very tasty and just enough spice and seasonings to make this a great twist on your average slow cooker beef stew. Oh, and I also forgot the minced ginger in the sauce, dang it! I’m sure it would have been a nice addition.

You can throw this together in no time, and have it in the slow cooker in less than 1o minutes, then forget about it the rest of the day! (OK maybe you’ll have to think about it if you want to add some fresh herbs at the end, oh, and cook the rice…)

Asian Beef Stew Ingredients Ready to Cook

Crock Pot Asian Beef Stew

1 pound chuck roast (or other beef cut)
Ground black pepper, to taste
1 cup homemade or low-sodium beef broth
1 tablespoon Hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Sambal Oelek (Thai chili paste)
1 teaspoon minced ginger (FORGOT!)
1/2 large onion, chopped
2 green onions, chopped
1/2 to 1 red bell pepper, chopped
Baby carrots (enough for each serving)
Cooked rice, for serving
Fresh mint, Thai basil, or cilantro, for garnish (FORGOT!)

Crock Pot Asian Beef Stew with Side of Edamame

Season the beef with ground black pepper and place in bottom of a 3-quart crock pot. In a 2-cup measuring cup (or bowl), mix the beef broth, Hoisin suace, soy sauce, Thai chili paste, ginger (if you remember) and set aside. Chop up the onions and peppers and add them to the slow cooker along with the baby carrots. Pour the sauce over everything and cook on low 8 to 10 hours or on high 4 to 6 hours. Serve with cooked rice (we cooked ours in beef broth for more flavor), and a vegetable of choice. We served with steamed edamame pods.

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