Chinese Beef and Vegetable Stew Recipe #179134
From "The Best Slowcooker Cookbook Ever" by Natalie Haughton
21 min | 15 min prep
SERVES 5 -6
- 4 cups packed shredded napa cabbage
- 1 green bell pepper, cut into thin 1 . 5-inch long strips
- 1 (4 1/2 ounce) jar sliced mushrooms, rinsed and drained
- 6 scallions, chopped
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 lb beef top round steak, cut across the grain into thin strips
- 1/4 cup dry sherry
- 3 tablespoons soy sauce
- 3 tablespoons water
- 3 tablespoons hoisin sauce
- 1-1 1/2 teaspoon chinese chili paste with garlic
- 1/2 teaspoon garlic powder
- 1/4 teaspoon garlic pepper seasoning
- 1 1/2 tablespoons cornstarch
- 1 (16 ounce) package young frozen cut green beans, thawed
- 1/2 red bell pepper, chopped
- In a 3 and 1/2 or 4 quart slow cooker, mix togther the cabbage, green pepper, mushrooms, scallions, water chestnuts and beef.
- In a small bowl, mix together 2 T each of the sherry and soy sauce, the water, hoisin sauce, chili paste with garlic, and garlic powder.
- Pour over the beef and vegetables in the pot.
- Sprinkle with the garlic pepper.
- Cover and cook on the low heat setting 5 and 1/2 to 6 hours.
- In small bowl or cup, mix together the cornstarch and remaining 2 T sherry and 1 T soy sauce.
- Increase the heat setting to high.
- Stir in the cornstarch mixture.
- Place the cover slightly ajar and cook on high 1/2 hour, stirring once or twice until the sauce clears and thickens slightly.
- Stir in the green beans and red pepper and cook 5-10 minutes longer.
- Author's note: Use a 4 quart slow cooker and stir in 1-2 cups bean sprouts along with the cabbage if desired.
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