Slow Cooker Sichuan Beef Stew2023-05-13
- Cuisine: Chinese
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- 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 Fat3 g
Trans Fat0 g
Unsaturated Fat2 g
Slow cooker Sichuan beef stew. Looking for a hearty and flavorful meal that’s easy to make? Look no further than Slow Cooker Sichuan Beef Stew! This recipe combines tender beef with bold spices and vegetables for a dish that’s sure to satisfy.
What is Sichuan Beef Stew?
Sichuan Beef Stew is a delicious and hearty meal that will warm you up on a cold winter night. This spicy and flavorful stew is a perfect combination of tender beef, vegetables, and aromatic spices. The best part about this dish is that it can be easily prepared in a slow cooker, which means you can set it and forget it while it cooks to perfection.
Whether you’re a fan of spicy food or just looking for a new recipe to try, Slow Cooker Sichuan Beef Stew is sure to become a favorite in your household.
Ingredients You Need to Make This Dish
To make Slow Cooker Sichuan Beef Stew, you will need a variety of ingredients that are easily available in most grocery stores. Here is a list of what you’ll need:
– 2 pounds of beef flank steak, cut into strips
– 1 tablespoon of vegetable oil
– 1 onion, chopped
– 4 garlic cloves, minced
– 1 tablespoon of grated ginger
– 2 tablespoons of Sichuan peppercorns
– 1 tablespoon of red pepper flakes
– 1/2 cup of soy sauce
– 1/4 cup of rice vinegar
– 1/4 cup of brown sugar
– 1 cup of beef broth
– 2 tablespoons of cornstarch
– 2 tablespoons of water
-1 eggplant, sliced
– 1 red bell pepper, sliced
– 2 stalks of celery, julienned
– 2 scallions, julienned
These ingredients combine to create a rich and flavorful stew that is sure to impress your dinner guests. Be sure to have everything on hand before you start cooking, so you can focus on the recipe without any interruptions.
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Steps to Make This Dish
Step 1: Prepare the Beef Start by cutting the beef into strips. Make sure to remove any excess fat or gristle. Then, season the beef with salt and pepper.
Step 2: Sear the Beef Heat a large skillet over high heat. Add a tablespoon of oil and wait until it’s hot. Then, add the beef and sear it on all sides until it’s browned. This will help to lock in the flavor and juices.
Step 3: Prep the Vegetables While the beef is searing, chop the vegetables. Cut the bell pepper into bite-sized pieces, slice the onions, and mince the garlic.
Step 4: Mix the Sauce In a bowl, mix together soy sauce, rice vinegar, peppercorns, ginger, red pepper flakes, and brown sugar.
Step 5: Combine Ingredients in Slow Cooker – Transfer the seared beef to the slow cooker. Add the chopped vegetables on top of the beef. Pour the sauce mixture and beef broth over everything.
Step 6: Cook on Low Heat Cover the slow cooker and cook on low heat for 6-8 hours. This will allow the flavors to meld together and the beef to become tender.
Step 7: Thicken the Sauce – Once the cooking time is up, remove the lid from the slow cooker. In a small bowl, whisk together some cornstarch and water. Add this mixture to the slow cooker and stir well. Let it cook for another 10-15 minutes until the sauce has thickened.
Step 8: Serve and Enjoy! Serve the Slow Cooker Sichuan Beef Stew hot with steamed rice or noodles. Garnish with chopped green onions and sesame seeds if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Serving and Storing Slow Cooker Sichuan Beef Stew
Once your Slow Cooker Sichuan Beef Stew is ready, it’s time to serve and enjoy! This dish pairs perfectly with a side of cooked rice or noodles. You can also garnish it with some chopped green onions or cilantro for added flavor and freshness. If you have any leftovers, make sure to store them properly in an airtight container in the refrigerator.
The stew can last up to 3-4 days in the fridge. When reheating, you may need to add a splash of water or broth to loosen up the sauce as it may thicken up in the fridge.
Slow Cooker Sichuan Beef Stew
Sichuan Beef Stew cooked in a slow cooker is a great meal prep option as well. You can make a big batch on the weekend and portion it out for the week ahead. It’s a delicious and convenient way to spice up your dinner routine.
- 2 pounds 9960 g) beef flank steak, cut into strips
- 1 tablespoon vegetable oil
- 1 yellow onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 tablespoon grated ginger
- 2 tablespoons Sichuan peppercorns
- 1 tablespoon red pepper flakes
- 1/2 cup (125 ml) soy sauce
- 1/4 cup (60 ml) rice vinegar
- 1/4 cup brown sugar
- 1 cup (250 ml) beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 eggplant, sliced
- 1 red bell pepper, cored and sliced
- 2 stalks celery, juilienned
- 2 scalliuons, julienned
In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the beef and sear it until browned on all sides.
Remove seared meat from the skillet and set it aside.
In a mixing bowl, combine soy sauce, rice vinegar, peppercorns, ginger, red pepper flakes, and brown sugar. Mix well.
Transfer the beef to a slow cooker. Top with vegetables. Pour the sauce and beef broth over the beef and vegetables.
Cover the pot and cook on a low-heat setting for 6-8 hours, or until the meat and vegetables are tender.
To thicken the sauce, mix cornstarch and water in a small bowl until the cornstarch is dissolved completely. Open the lid and stir in the cornstarch mixture. Close the slow cooker and cook for a further 10-15 minutes.