Slow Cooker Asian Beef Stew recipe

Total time 375 mins

15 mins preparation time

360 mins cooking time

This easy, aromatic Asian beef stew (or casserole) is the ultimate comfort food. Cook in the slow cooker until tender then serve over steamed rice and garnish with Thai basil leaves. It's sure to be a family favourite

Ingredients

4 portion(s)

800 g

beef braising steak, cubed

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

garlic cloves, minced

1 tbsp

palm sugar or dark brown sugar

2 tsp

five spice powder

1 tsp

ground pepper

lemongrass stalks, outer leaves removed, finely chopped

3 tbsp

vegetable oil

large shallots, finely chopped

carrots, peeled and cubed

400 g

butternut squash, cubed

green chillies, deseeded and sliced

large tomatoes, deseeded and chopped

2 tbsp

tomato paste

250 ml

beef stock

star anise

cinnamon sticks

2 tsp

cornflour diluted in 1 tbsp cold water

Thai basil leaves to garnish

green and red chilli, sliced, to garnish

steamed rice, to serve

Preparation

Step 1

Put the beef in a bowl and add the soy sauce, minced garlic, sugar, five spice powder, pepper, and lemongrass. Mix to combine, cover and leave to marinate for an hour.

Step 2

Heat 2 tbsp of oil in a non-stick frying pan and brown the beef, in batches, until nicely coloured. Transfer to the slow cooker.

Step 3

Wipe the pan and heat the remaining oil. Fry the shallots for 5 minutes until softened.

Step 4

Stir in the carrots, squash and chillies and cook for another 5 minutes.

Step 5

Add the tomatoes, tomato paste, stock, star anise, cinnamon sticks and bring to a simmer.

Step 6

Transfer to the slow cooker and stir in the cornflour.

Step 7

Cover and cook on low for 6 hours. Remove the cinnamon sticks and star anise.

Step 8

Garnish with chillies and Thai basil and serve over steamed rice.

Recipe-ID: UK25

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