Asian Beef Stew
Recipe from Family Circle

You may be more likely to encounter these ingredients in a stir-fry, but they're equally appealing when combined in your slow-cooker.

Asian Beef Stew

by 6  people

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  • 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 
  • 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.
In bowl, whisk orange juice, 1 cup 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.
Nutrition information
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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