Slow Cooker Chinese Beef Stew Recipe2022-08-31
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat4 g
Trans Fat1.1 g
Unsaturated Fat4 g
Slow cooker Chinese beef stew recipe. Beef chuck roast with soy sauce, and spices cooked in a slow cooker and served with cooked udon noodles. Are you looking for more easy and tasty slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes Also, if you like to cook beef in a slow cooker, please check out Slow Cooker Hearty Beef Stew Recipe, a very popular and delicious meal.
Ingredients You Need To Cook Chinese Beef Stew
Slow Cooker Chinese Beef Stew Recipe
- 2 pounds (960 g) beef chuck roast
- kosher salt and freshly ground black pepper, to taste
- 2 tablespoons (30 ml) all-purpose flour
- 3 tablespoons (45 ml) hoisin sauce
- 2 tablespoons (30 ml) reduced-sodium soy sauce
- 2 teaspoons (10 ml) chili-garlic sauce
- 1 teaspoon (5 ml) grated ginger
- 1 pod star anise
- 10 oz (300 g) dried udon noodles
- 3 cups fresh watercress leaves
- sliced scallions, balsamic vinegar, and chopped fresh cilantro
Place the beef chuck roast in a 6-8-quart (6-8 L) slow cooker. Season with salt and black pepper.
In a medium mixing bowl, combine all-purpose flour and 1/2 cup (125 ml) water. Whisk until smooth. Stir in the hoisin sauce, soy sauce, chili-garlic sauce, and grated ginger. Mix well, then pour the mixture into the slow cooker and turn the beef to coat. Top with the star anise.
Cover the pot and cook on low-heat setting for 6-8 hours or until beef is tender.
Turn off the slow cooker and open the lid. Discard star anise. Remove cooked beef from the pot and transfer to a cutting board. Shred the meat.
Skim off any excess fat from the liquid in the slow cooker. Return shredded beef to the cooker. Season with more salt and black pepper.
Cook noodles according to package instructions. Drain and divide noodles and beef among bowls. Stir well. Top with watercress leaves, scallions, and chopped cilantro. Drizzle with the balsamic vinegar. Serve immediately.