Things I love: coming home to the smell of something cooking.
Things I hate: anything that could feasibly burn my house down.
I have a bit of a complicated relationship with the idea of crockpots. I just don’t trust them. I know that they work for tons of people, but I just can’t wrap my head around intentionally leaving something cooking in my kitchen when I’m so far away. So in my quest to get over this, I decided to take on a classic crockpot recipe today – with a twist – while I was out and about in the neighborhood.
The results were confidence inspiring and actually amazingly delicious – more so than anything I’ve made this way before. The recipe is modified from a “Crockpot: the original slow cooker” cookbook I nabbed for $5 outside of Borders once upon a time.
Other than the delicious taste, this recipe wins because it just involves chopping some things up (no braising the meat, etc.), cooks at one temp the whole time, and doesn’t require you to buy tons of things you’ll never use in another recipe. It’s also adaptable to almost any veggie – you can just use this as a starting point. Definitely recommend for anyone who’s looking to spice up the old classic this winter!
Asian Beef Stew – Crockpot Style
- 1 onion, cut into 1/4 inch slices
- 1 1/2 pounds round steak, cut up – I got mine pre-cut into stew meat sized chunks at the deli
- 1 head of celery, sliced
- 3 carrots, peeled and sliced – make your slices pretty thin, my carrots still had some crunch to them!
- 2 cups mushrooms, sliced (really, can use as little as 1 cup or as much as you want)
- 1 cup orange juice
- 1 cup beef broth (look for low sodium and low fat versions)
- 1/3 cup hoisin sauce – the one weird ingredient!
- 2 tablespoons cornstarch
- 1 1/2 teaspoon curry powder
- 1 cup frozen peas
- Combine onion, beef, celery, carrots, and mushrooms in a large crockpot (the book recommends the 5-quart version, as though you have multiple sizes just filling your cupboards).
- Combine orange juice, beef broth, hoisin sauce, cornstarch, and curry powder in a small bowl – whisk together until cornstarch is dissolved.
- Pour into crockpot and give it a good stir – cover and cook on high for 5 hours or until the beef is tender. When the beef is almost done (go ahead, peek!), stir in a cup of frozen peas and cook for a final 20 minutes or so.
Serve over rice, share, freeze, and enjoy!
This is definitely going in my list of easy favorites. It has a great warmth to it, between the spiciness of the sauce and the curry. The beef was so tender and tasty – I’m really looking forward to eating this all week. Seriously!
What’s your favorite crockpot creation? Had any major flops you learned along the way?