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“The slightly spicy and sweet flavor of hoisin sauce adds a rich flavor to this stew. Using a slow cooker makes it easy to make ahead.”
8hrs 20mins

Ingredients Nutrition


  1. Melt butter in 10-inch skillet until sizzling; add beef and garlic. Cook over medium-high heat until beef is browned (4 to 5 minutes); drain off fat.
  2. Place browned beef and all remaining ingredients in slow cooker. Stir to mix well. Cover; cook on Low heat setting for 8 to 9 hours or until beef is tender.
  3. TIP:Store leftover stew in resealable freezer containers or bags; freeze up to 3 months. To thaw, place in refrigerator for 24 hours. Reheat in microwave or over medium-low heat in 2-quart saucepan.
  4. TIP:Parsnips are a root vegetable with a mild sweet flavor. They are commonly boiled and mashed like potatoes but in this entrée they add a sweet complement to the other vegetables in the stew. Nutritionally they contain a small amount of iron and vitamin Celsius.
  5. TIP: Hoisin sauce, traditionally used in oriental cooking, has a sweet and spicy flavor. This sauce can be found in the Asian section of the supermarket. An opened jar should be stored in the refrigerator.

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