Chinese Beef And Vegetable Stew
Category: Crockpot recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: > 5 hrs
- 4 cups shredded cabbage
- 1 large green bell pepper, cut into thin strips
- 4 1/2 ounces canned mushrooms
- 6 scallions, chopped
- 1 can water chestnuts, canned, drained, (8 ounce size)
- 1 pound lean round steak, cut into strips
- 1/4 cup dry sherry
- 3 tablespoons soy sauce
- 3 tablespoons water
- 3 tablespoons hoisin sauce
- 1 teaspoon Chinese chili paste with garlic
- 1/4 teaspoon garlic powder
- 1/4 teaspoon garlic pepper
- 1 1/2 tablespoon cornstarch
- 1 package (16 ounce size) frozen young green beans, thawed
- 1/2 large red bell pepper, chopped
In a 3 1/2- or 4-quart electric slow cooker, mix together the cabbage, green pepper, mushrooms, scallions, water chestnuts, and beef. In a small bowl, mix together 2 tablespoons each of the sherry and soy sauce, the water hoisin sauce, chili paste 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 for 5 1/2 to 6 hours. In a small bowl or cup, mix together the cornstarch and remaining sherry and soy sauce. Increase the heat setting to high. Stir in the cornstarch mixture. Place cover slightly ajar and cook on high for 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 to 10 minutes longer.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
3 lbs beef-stew meat 1/3 cup flour 1/4 cup olive oil 1 large onion, chopped 2 cloves garlic, minced 3 (10.75 oz) cans beef broth 1 1/2 cups red wine* 1 tbsp dried basil 1 tbsp dried parsley
by sgre52160
11/2 lbs beef eye round, trimmed and cubed 1 tbsp vegetable oil 1 tsp dried thyme leaves 1/2 tsp s alt and pepper 13 (3/4 oz) can ready-to-serve beef broth 1/2 cup Burgundy wine 3 large cloves g
by sgre52160
3 tbsp flour 1 tbsp Creole seasoning 2 lb sirloin, cut into 1 inch cubes 3 tbsp olive oil 1 each large red bell pepper and onion, diced 4 clove garlic, minced 1 cup dry red wine 5 celery ribs,
view more member recipes
related CDKitchen recipes
All Day Beef Stew
Halloween Maggot Stew
4-Hour Beef Stew
Beef Stew With Mushrooms
Beef & Beer Stew
Eisenhower's Beef Stew
English Beef Stew with Suet Dumplings
Easy Beef and Vegetable Soup
Drunken Stew
Classic Red Chili Stew