In a crockpot, make an easy Asian beef stew. This is a one-pot supper that is quick and delicious that can be prepared for the entire family.
Inspired by Bee’s Cantonese Beef Stew, this slow pot variation allows you to take a break from the kitchen to attend to other duties while the stew cooks on its own.
The stew will still be hot when you return, even if it’s been hours since you left. When you eat this dish, which is reminiscent of Bee’s travels, you’ll have the impression that you’re strolling around the crowded streets of Hong Kong.
I added freshly sliced ginger to the broth in this variation to give it a richer flavor. Ginger adds a peppery and sweet flavor to the stew while also adding a hint of spiciness to the dish.
It is the extended cooking time that I enjoy the most since it lets the flavors develop and infuse the soft meat with a beautiful scent.
Other modifications I made to the original recipe included:
- I am replacing the Shaoxing wine with Chinese rice wine, which I always have on hand.
- Eliminating the beancurd sticks.
- Substituting ground black pepper for white pepper since I wanted a deeper flavor.
However, depending on your personal preference, you can alter the proportions of the ingredients to create the desired flavor.
This is a simple meal that can be prepared for the entire family in no time. Working mothers can simply throw everything into the crockpot or slow cooker before leaving work and come home to a hearty, delectable, and aromatic stew later in the day.
Serve it with some steamed rice, and you’ve got yourself a delicious and nutritious dinner!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 120 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- EGG DROP SOUP
- NAPA CABBAGE STIR FRY
- SESAME OIL CHICKEN
- BRAISED PORK BELLY (DONG PO ROU/东坡肉)
- 2 tablespoons (30 ml) soy sauce
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 1 tablespoon chopped green onions
- 2 tablespoons (30 ml) oyster sauce
- 1/2 pound (230 g) bottom eye roast or bottom round roast, diced into 1″ cubes
- 1 cup (150 g) mini carrots
- 1 cup (240 ml) water
- 1 teaspoon (5 ml) sesame oil
- 1 tablespoon (10 g ) ginger, peeled and sliced
- 1 tablespoon Chinese rice wine (15 mL)
- black pepper to taste
- Except for the green onions, combine all ingredients in the indicated order in a crockpot on low heat.
- Slow-cook the stew for 8 hours, stirring regularly, over low heat in the slow cooker. Stir the ingredients halfway during cooking to ensure that they are equally coated with seasoning.
- Serve over white rice, with green onions on the side if preferred, and enjoy!
- Increasing the crock pot temperature to high and cooking for 4 hours will shorten the cooking time significantly.