My family loves a good, hearty beef stew during the chillier months, so I tried to combine one of our favorite comfort foods with the fresh Asian flavors we love, and I came up with a new family favorite! Make sure to add the crisp red peppers, asparagus, and water chestnuts near the end of the cooking time, so they stay perfectly crisp-tender.
Slow Cooker Asian Beef Stew
- Servings: 1 ½ cups
- Yield: 6
- Prep Time: 15 min
- Cooking Time: 8 hr
- 2 ½ lbs. beef stew meat, cut into 1 ½ inch cubes
- ½ large onion, thinly sliced
- 1 lb. carrots, peeled and cut into 2 inch chunks
- 1 cup beef broth
- ½ cup reduced-sodium soy sauce
- ½ cup light brown sugar, packed
- 1 Tbsp. sesame oil
- 1-2 tsp. Sriracha (depending on how spicy you like things)
- 1 Tbsp. rice wine vinegar
- 4 cloves garlic, minced
- 1 Tbsp. fresh grated ginger
- ¼ tsp. ground black pepper
- 2 Tbsp. cornstarch
- ½ bunch fresh asparagus, woody ends removed, and cut into 2 inch pieces
- 1 large red bell pepper, cut into 1 inch chunks
- 1 can sliced water chestnuts
- sliced green onions and sesame seeds, for garnish
- cooked white rice, for serving
- Combine the beef with the onions and carrots in a 6 quart slow cooker.
- In a medium sized bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, vinegar, ginger, garlic, Sriracha, and pepper.
- Pour the sauce over the beef and vegetables in the slow cooker. Stir to make sure everything is evenly coated.
- Cover the slow cooker, and cook on LOW for 7-8 hours or HIGH for 3-4 hours.
- In a small bowl, whisk together the cornstarch and ¼ cup of water. Stir it into the stew.
- Add the sliced asparagus, red pepper, and water chestnuts. Stir to combine. Cover the slow cooker, turn the heat to HIGH and cook for 15-20 minutes longer, until sauce has thickened a bit and the vegetables are crisp tender.
- Season with salt and pepper, to taste, and serve over cooked rice.
Find this recipe and more over at my blog, Chew Nibble Nosh!