Asian Beef Stew
Traditional beef stew gets a little Asian inspiration.
- 1 cup beef broth
- 1 cup hoisin sauce
- 1 (14 ½-ounce) can diced tomatoes
- 1 tablespoon bottled minced garlic
- 1 tablespoon bottled minced ginger
- 1 (10-ounce) package frozen chopped onion
- 1 (16-ounce) package baby carrots
- 1 ½ pounds beef chuck stew meat, cut into 2" pieces
- 1 (10-ounce) package frozen peas
- In the bottom of a 3 ½-quart or larger slow cooker, place all of the ingredients except for the beef, stirring well to mix.
- Add the beef stew meat; stir to coat with the sauce.
- Cover and cook on low for 8 hours.
- Serve the stew over quick brown rice or cooked Asian noodles, like soba or shirataki noodles.
- Divide leftovers into lunch-size portions for another fab meal or freeze for up to 3 months.
- A (10-ounce) bottle of hoisin sauce will measure out all you need for this recipe, and then some. To save the extra step of measuring, just dump the contents of the bottle directly into the slow cooker.
- Your favorite jarred stir-fry sauce can be substituted for the hoisin sauce.