Asian Beef Stew
So this is what we had for dinner tonight – *so good*!!!!! Jay is typically very picky when it comes to beef stew (i have tried about 3 different times now i think) and he loved this! i made some notes at the bottom of what i did. It really was the perfect portion size. i have 1 serving, jay had 1.5 and there is enough left over for each of us to have it for lunch tomorrow. we will certainly make this again!
Today, I only used the following: 1 large onion, sliced, guessed on carrots, 1/2 cup of orange juice, guessed on peas
For the 1-1/2 cut/chopped potatoes, which I was suppose to boil them for 10ish minutes, I started that first, and let them boil for the duration of time while cutting/mixing the rest of the ingredients and added them last.
This was boarder line of hot (spicy) for me, but very tolerable. Jay *loved* it. Said it was perfect (and he is very picky when it comes to beef stew).
Cook: on high heat for 5 1/2 hours
Prep: 10 minutes
Ingredients
2 large onions, sliced
2 pounds round steak, sliced for stir-fry
2 ribs celery, sliced 1/4 inch thick
1 cup peeled baby carrots
1 cup orange juice
3 tbsp soy sauce
2 tbsp hoisin sauce
1-1/2 tsp Chinese five spice powder
1 tsp Asian chili paste
3 tbsp cornstarch
1 pkg (10oz) frozen peas, thawed
6 cups cooked white rice
Directions
- In 5- to 5 1/2-quart slow cooker, layer onion, beef, celery and carrots.
- In bowl, whisk orange juice, 1 cup beef broth, soy, hoisin, spice powder and chili paste. Pour in cooker.
- Cover slow cooker; cook on high heat for 5 hours.
- In cup, mix 2 tablespoons broth and cornstarch. Stir into slow cooker; cover and cook another 30 minutes.
- Stir in thawed peas; heat through, about 5 minutes. Serve over rice.
Makes: 8 servings