Prep 20 mins
Cook 6 hrs
With an overnight marinade and all day cooking, this warm and hearty stew is an aromatic welcome after a long day. Serve over hot rice with a side of steamed edamame or sauteed snow peas.
- 1⁄2 cup beef broth
- 1 (8 ounce) bottle hoisin sauce
- 1 teaspoon hot sauce
- 3 fresh garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 1⁄2 lbs beef round steak, cubed or 1 1⁄2 lbs beef chuck stew meat
- 2 yellow onions, cut in large dice
- 1 cup baby carrots
- 2 celery ribs, cut into 3/4-inch chunks
- The night before, whisk together the broth, hoisin, hot sauce, garlic and ginger.
- Add the beef, onions, carrots and celery. Toss to coat well.
- Cover and refrigerate overnight.
- In the morning, transfer meat mixture into the slow cooker.
- Cover and cook on a low setting 6-8 hours (or on high setting 3 hours).
Wonderful flavor! I only put the meat in the marinade (not the veggies) the night before. I added some fresh sliced mushrooms. Because the mushrooms give off water as they cook, I dissolved 1 tbsp of cornstarch in a tiny bit of water and stirred it in at the end of cook time. We really enjoyed this over rice. I think that a multitude of veggies would be great in here. Bok choy, green peppers, shredded cabbage, water chestnuts.... any sort of Asian veggie. I'll be making this again. Thanx!
Yum! This was easy and so delicious! I, also, only marinated the meat the night before, as Parsley did. After I walked my son to school next morning, I came back and put it in my slow cooker along with the veggies. I added a can of sliced mushrooms ,drained ,too. A half hour before serving, I mixed up a little cornstarch with cold water and added it to the pot , along with a can of drained water chestnuts and a couple teaspoons of sesame oil. I served it over jasmine rice and garnished it with sliced green onions. I put soy sauce and hot chili sauce on the table as condiments and had King Hawaiin rolls on the side. I'll make this again-different and very good. Thanks!
Delicious and filling after a long day! I used a bit less meat and only one onion, but otherwise made as directed. Thanks for sharing this keeper!