Asian Beef Stew

By lindaauman

Ingredients

• 2 large onions, sliced
• 2 pounds round steak, sliced for stir-fry
• 2 ribs celery, sliced 1/4 inch thick
• 1 cup peeled baby carrots
• 1 cup orange juice
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 1/2 teaspoons Chinese five spice powder
• 1 teaspoon Asian chili paste
• 3 tablespoons cornstarch
• 1 10 ounce package frozen peas, thawed
• 6 cups cooked white rice

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

1. In 5- to 5 1/2-quart slow cooker, layer onion, beef, celery and carrots.

2. In bowl, whisk orange juice, 1 cup broth, soy, hoisin, spice powder and chili paste. Pour in cooker.

3. Cover slow cooker; cook on high heat for 5 hours.

4. In cup, mix 2 tablespoons broth and cornstarch. Stir into slow cooker; cover and cook another 30 minutes.

5. Stir in thawed peas; heat through, about 5 minutes. Serve over rice.