Slow Cooker Asian-Inspired Beef and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef chunks simmered with root vegetables in a savory Asian-spiced broth for a comforting slow cooker stew. This asian-inspired beef ready in about 440 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 420 min Serves 6 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat and sear beef in batches until browned on all sides, about 3-4 minutes per batch.
  2. Step 2: Transfer browned beef to the slow cooker. Add 3 large peeled and chopped carrots, 1 cup peeled cubed daikon radish, and 1 large chopped yellow onion.
  3. Step 3: In the same skillet, add 4 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 1 minute until fragrant. Pour in 1/4 cup soy sauce, 3 cups beef broth, and 1 tbsp brown sugar, stirring to combine.
  4. Step 4: Pour this mixture over beef and vegetables in the slow cooker. Add 2 whole star anise pods.
  5. Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is tender and vegetables are soft.
  6. Step 6: Before serving, remove star anise pods and stir in 1 tsp toasted sesame oil. Garnish with 3 sliced scallions for fresh aroma.

Equipment for this recipe

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Frequently asked questions

How long does Slow Cooker Asian-Inspired Beef and Vegetable Stew take to make?

Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Asian-Inspired Beef and Vegetable Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Slow Cooker Asian-Inspired Beef and Vegetable Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Asian-Inspired Beef and Vegetable Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Asian-Inspired Beef and Vegetable Stew?

Asian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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