Ricardo’s Asian Style Slow Cooker Beef Stew

Simple. Delectable. Make again.

Within my family we have this saying, “Make again”. That’s when we have decided that whatever we just ate for the first time is worth making again or whether we should scrap it. This recipe made it to the “Make again” list.

Now I know that some people will shy away from this recipe because of the star anise because they are not a fan of this flavour, myself included. However, a coworker of mine had made this and was so happy with the results that I decided that I was going to try it. I have to say that the star anise is just one little bit of the intense flavour that this recipe delivers.

In my first line I stated that this recipe is simple. My gosh it is! As you’ll see in the picture below, the beef is already cubed and I bought squash that was already peeled and chopped. This leaves very little preparation to do and once in the slow cooker the rest of your day is free.

Alright, on to the recipe! It can be found at http://www.ricardocuisine.com.


3 tablespoons (45 ml) cornstarch
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) ketchup
2 lbs (1 kg) stewing beef cubes (a made them a tad smaller)
2 onions, chopped
1/4 cup (60 ml) brown sugar
2 cloves garlic, chopped
1 star anise
1 small cinnamon stick
1 teaspoon (5 ml) crushed red pepper flakes
1 butternut squash, peeled, seeded, and cut into 1 1/2-inch (4-cm) cubes
1 red bell pepper, cut into thin strips


1. In a slow cooker, combine the cornstarch with the soy sauce and ketchup.

2. Add the remaining ingredients except for the squash and bell pepper.

3. Season with pepper. Stir and top with the squash.

4. Cover and cook on low for 8 hours. Add the bell pepper and combine.
Serve with rice (I’m making a multigrain.)


Happy munching!!!


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