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.
Ingredients
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2 large onions, sliced
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2 pounds round steak, sliced for stir-fry
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2 ribs celery, sliced 1/4 inch thick
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1 cup peeled baby carrots
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1 cup orange juice
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3 tablespoons soy sauce
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2 tablespoons hoisin sauce
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1-1/2 teaspoons Chinese five spice powder
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1 teaspoon Asian chili paste
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3 tablespoons cornstarch
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1 package (10 ounces) frozen peas, thawed
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6 cups cooked white rice
Directions
1.
In 5- to 5 1/2-quart slow cooker, layer onion, beef, celery and carrots.
2.
In bowl, whisk orange juice, 1 cup broth, soy, hoisin, spice powder and chili paste. Pour in cooker.
3.
Cover slow cooker; cook on high heat for 5 hours.
4.
In cup, mix 2 tablespoons broth and cornstarch. Stir into slow cooker; cover and cook another 30 minutes.
5.
Stir in thawed peas; heat through, about 5 minutes. Serve over rice.
Nutrition information
Calories 365, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 65 mg, Sodium 728 mg, Carbohydrate 45 g, Fiber 4 g, Protein 32 g.
Percent Daily Values are based on a 2,000 calorie diet
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