Asian Beef Stew
You may be more likely to encounter these ingredients in a stir-fry, but they're equally appealing when combined in your slow-cooker.
Recipe from Family Circle
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 tablespoons soy sauce
2 tablespoons hoisin sauce
1 1/2 teaspoons Chinese five spice powder
1 teaspoon Asian chili paste
3 tablespoons cornstarch
1 10 ounce package frozen peas, thawed
6 cups cooked white rice
In 5- to 5 1/2-quart slow cooker, layer onion, beef, celery and carrots.
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.
Per Serving: cal. (kcal) 365, Fat, total (g) 5, chol. (mg) 65, sat. fat (g) 2, carb. (g) 45, fiber (g) 4, pro. (g) 32, sodium (mg) 728, Percent Daily Values are based on a 2,000 calorie diet
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