It seems that everyone I know (in life and through the innerwebs) has a bit of fall fever. After this scorching, hurts-to-go-outside summer, it’s no wonder that we’re all craving cool temperatures, dressing in jeans and sweaters, and indulging in slow-cooked comfort food.
There’s really no need to wait for the later. I don’t care what height the exterior temperatures hit, I love the slow cooker and I’ll use it all year.
Let’s just admit that coming home to a mostly done meal is good in any season. Plus, there are so many things I’d rather do on a moderate summer evening than stand over a stove.
This recipe is fantastic and will only become more craveable when the temperature starts to dip. It’s simple, flavorful and totally proportioned for two people. This downsized meal necessitated a wee cooking vessel so I pulled out my mini slow cooker. I grabbed this appliance on a whim a few years ago when Target offered it up for $5 on a Black Friday deal. It’s normally relegated to storage except the one day each year (Super Bowl) when I indulge in Velveeta + Rotel dip. It’s been seeing a lot more action thanks to this Asian Beef Stew. Stew meat simmers away all day in a simple sauce of beef broth, soy sauce, garlic and fresh ginger. A sprinkle of green onions and cilantro add brightness, while the dash of sesame oil deepens the flavor of the broth.
It’s really good and it’s a bit of autumn you can indulge in right now. Jeans and sweaters, not so much.
Asian Beef Stew
2 garlic cloves
1” fresh ginger
¾ lb stew meat
1 14.5oz can low sodium beef broth
2 Tbsp low sodium soy sauce
2 Tbsp sugar
¼ tsp red pepper flakes (optional)
1 green onion
2 Tbsp cilantro
2 cups cooked brown rice
2 tsp sesame oil
Mince garlic and grate ginger. Heat a skillet coated with cooking spray over high heat. Brown the stew meat and place it in a mini slow cooker. Deglaze the pan with a bit of beef broth and add that to the slow cooker along with the remaining beef broth, soy sauce, sugar and red pepper.
Cover and cook over low heat for 8 – 10 hours. Thinly slice the green onion and chop the cilantro. Divide the rice among two bowls and top with the stew. Garnish with green onion, cilantro and sesame oil.
Note: The stew is pictured atop couscous. It was OK. We preferred it spooned over brown rice, which I usually have a few bags of the perfectly cooked, frozen variety stowed away thanks to Trader Joe’s.