Asian beef stew

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.

The Meaning of Me - August 16, 2012 - 7:09 pm

Heather, this is genius! I love beef stew, but sometimes it feels like…just beef stew. This is such a cool twist, I can’t wait to do it. And I already have the mini-crock – yay!

[…] Beef Stew from Heather over at Modern Meals for Two.  Go visit her blog.  She makes good food.  Here is the Asian Beef Stew post.  You should make that for dinner very soon.  I promise it will make you […]

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