Tag Archives: chile paste

Crock Pot Asian Beef Stew

22 Jan
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

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

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.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Asian Chicken Noodle Soup with Edamame, Mushrooms, and Carrots

13 Oct
Asian Chicken Noodle Soup with Edamame, Mushrooms, and Carrots

Asian Chicken Noodle Soup with Edamame, Mushrooms, and Carrots

I have made several variations of this soup over the past couple of years, and each time I make it I love it even more! I’ve been tweaking the flavorings with each round, and this particular recipe got thumbs up all the way around from my family. My husband was pleased I used spaghetti noodles in this instead of angel hair pasta, and I had every intention of using them but somehow I ended up grabbing the spaghetti, not even realizing my mistake until after they were cooked.  But I have an excuse! My daughter was getting ready to go on her first date to the Homecoming Dance. I was a bit distracted.  🙂

Asian Chicken Noodle Soup with Edamame Mushrooms and Carrots

Asian Chicken Noodle Soup with Edamame Mushrooms and Carrots

Asian Chicken Noodle Soup with Edamame, Mushrooms, and Carrots

2 cups frozen edamame
4 ounces dried spaghetti or angel hair pasta, snapped in half
2 teaspoons sesame oil
1 tablespoon olive oil
4 ounces sliced mushrooms
1 cup julienned carrots
3 large green onions, chopped, white and green parts divided
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
6 or 7 cups homemade or low sodium chicken broth
3 tablespoons low sodium soy sauce
2 teaspoons rice wine vinegar
2 teaspoons chile paste (I used Sambal Oelek)
2 cups cooked chicken, chopped or shredded
Lime wedges
Fresh chopped cilantro
Dark green onion parts, sliced thin

Place the frozen edamame in a bowl to thaw out. Meanwhile put on a pot of water for the pasta and cook it according to package directions. When the pasta is done, remove and rinse, and return to the pot, spray with a little olive oil to keep it from sticking, and set aside. While all that is coming up to speed, prep the ginger and veggies, etc.

Chicken Noodle Soup Ingredients

Chicken Noodle Soup Ingredients

In a soup pot, add the two oils and cook the mushrooms, carrots, white and light green parts of the onion with the ginger and garlic over medium heat. Once the vegetables are soft, toss in the edamame and heat it all up for a few minutes more.

Now add the chicken broth, soy sauce, rice wine vinegar, and chile paste to the pot. Bring up to a low boil, add in the chicken, then turn down and simmer for about 15 minutes to let the flavors meld. When ready to eat, add a serving of noodles to each soup bowl, then ladle the chicken soup and veggies over all. Garnish with lime wedges to squeeze over, dark green onion parts, and cilantro. Add additional soy sauce according to taste. Winner!

Edamame and Veggies

Edamame and Veggies

Download and Print this Recipe

Download and Print this Yummy Recipe!

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