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Chinese Beef and Vegetable Stew

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“From "The Best Slowcooker Cookbook Ever" by Natalie Haughton”

Ingredients Nutrition


  1. In a 3 and 1/2 or 4 quart slow cooker, mix togther the cabbage, green pepper, mushrooms, scallions, water chestnuts and beef.
  2. In a small bowl, mix together 2 T each of the sherry and soy sauce, the water, hoisin sauce, chili paste with garlic, and garlic powder.
  3. Pour over the beef and vegetables in the pot.
  4. Sprinkle with the garlic pepper.
  5. Cover and cook on the low heat setting 5 and 1/2 to 6 hours.
  6. In small bowl or cup, mix together the cornstarch and remaining 2 T sherry and 1 T soy sauce.
  7. Increase the heat setting to high.
  8. Stir in the cornstarch mixture.
  9. Place the cover slightly ajar and cook on high 1/2 hour, stirring once or twice until the sauce clears and thickens slightly.
  10. Stir in the green beans and red pepper and cook 5-10 minutes longer.
  11. Author's note: Use a 4 quart slow cooker and stir in 1-2 cups bean sprouts along with the cabbage if desired.

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