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 
garlic cloves, minced
1 tbsp
palm sugar or dark brown sugar
2 tsp
five spice powder
1 tsp
ground pepper
2 
lemongrass stalks, outer leaves removed, finely chopped
3 tbsp
vegetable oil
3 
large shallots, finely chopped
3 
carrots, peeled and cubed
400 g
butternut squash, cubed
2 
green chillies, deseeded and sliced
4 
large tomatoes, deseeded and chopped
2 tbsp
tomato paste
250 ml
beef stock
2 
star anise
2 
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

Recipe as PDF

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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.

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.

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

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

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

Transfer to the slow cooker and stir in the cornflour.

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

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

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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