Hoisin, soy sauce, chili-garlic sauce and ginger infuse this slow-cooker beef stew with tons of Chinese-inspired flavor. Although Chinese beef stew is often made with potatoes, this one features udon, a thick Japanese wheat noodle.
| Level: | Easy |
| Total: | 7 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds beef chuck roast
- Kosher salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons tomato paste
- 2 teaspoons chili-garlic sauce
- 1 teaspoon grated peeled fresh ginger
- 1 pod star anise
- 1 9.5-ounce package dried udon noodles
- 1/2 bunch watercress, leaves picked (about 3 cups)
- Sliced scallions, fresh cilantro and balsamic vinegar, for topping
Instructions
- Put the beef in a 6- to 8-quart slow cooker and season lightly with salt and pepper. Whisk the flour and 1/2 cup water in a small bowl until smooth, then whisk in the hoisin sauce, soy sauce, tomato paste, chili-garlic sauce and ginger. Pour into the slow cooker and turn the beef to coat. Add the star anise. Cover and cook on low until the beef is tender, 7 to 8 hours.
- Discard the star anise and transfer the meat to a plate. Shred into bite-size pieces, removing any large pieces of fat. Skim off any excess fat from the liquid in the slow cooker. Return the meat to the slow cooker and season with salt and pepper.
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain. Divide the noodles and beef stew among bowls. Top with the watercress, scallions, cilantro and a drizzle of balsamic vinegar.
Nutrition Facts
| Calories | 550 |
| Total Fat | 12 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 132 milligrams |
| Sodium | 1516 milligrams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 4 grams |
| Protein | 56 grams |
| Sugar | 10 grams |
Reviews
Amazing. So easy so good. Very little prep and done. Great family meal.
My boys love this recipe. We double the sauce because we are saucy people, lol. They ask me toake this over, and over, and over.
This was disappointing because the sauce smelled AMAZING when it was mixed together but then lost most of the “Chinese” flavor with cooking. If I were to make again I would probably increase the sauce but hold some back to mix in at the end.
Delicious and easy crock pot dish. My mom made it the night before and recommended we double the sauce. We loved it and will definitely make it again. The greens and balsamic really add brightness to the dish. Don’t skip them!
I’m a great cook, but I’m off & on when it comes to crock pot dishes. The meat was sooo tender and absolutely flavorful. I too would add some stir fried veggies to bring more texture & crunch to this dish, but we loved it!
I have had some back experiences with recipes in the crock pot, but this one is fantastic. It is great for a busy work week. I did sear the meat before I put it into the crock pot and ate the dish with al dente asparagus which brightened up the flavors a bit. In the future, I may try to add in some stir fried vegetables to give the dish a bit more pizzaz. I highly recommend you try this dish!