My slow-cooker and I, well lately, we go together like peas & carrots…
Which is exactly what you find in this Slow-Cooker Mongolian Beef Stew. Why?! Well, because it’s Improv Challenge day, and peas & carrots is our theme this month.And just like peas & carrots and Forrest & Jenny, Brianne & the slow-cooker have been best friends lately. This late in the pregnancy, I love how easy it make dinner prep for me. I can throw together a bunch of ingredients early in the day, when I actually have a modicum of energy, then at dinnertime maybe I steam some veggies or throw some rice in my second-favorite convenience appliance – the rice cooker.
And.. BONUS! Most slow cooker recipes make more than a family of three really needs, so I have been stashing the leftovers in the freezer for some easy dinners after Baby Brother arrives. I’ve got Lightened-Up Slow Cooker Butter Chicken, Bill’s Chili (not necessarily a slow-cooker recipe, but I usually prepare it, then let it simmer all day in the slow-cooker), Slow-Cooker Aloha Chili, and some of this Mongolian Beef Stew all ready and waiting for me.
This recipe was super-easy – loosely based on Slow-Cooker Mongolian Beef from Knead to Cook, but beef roasts were on sale and flank steaks were ridiculously expensive, and I changed up a few ingredients based on what I had around. Plus I threw in those (sugar snap) peas and carrots so that I had my veggies covered, and only had to cook up some rice at dinnertime. Just being
Using this cut of meat made the dish more stew-ish than Robin’s original recipe. Neither the soy nor any of the other flavors were overpowering. Really it was just a rich, meaty, comforting dish, wish just a background of robust, Asian-inspired flavor. We loved this Slow-Cooker Mongolian Beef Stew, and I am certainly looking forward to enjoying it again!
As I mentioned, this recipe is part of the Improv Challenge, which is a blog hop hosted by Kristen of Frugal Antics of a Harried Homemaker. A theme is given, which is two assigned ingredients. Then it is up to the participating bloggers to let the creative juices flow, and see what they can come up with. Then on the third Thursday of the month, we will all publish our new recipes based on the theme. This month’s theme –peas & carrots. If you are have a blog and would like to join us, click on the picture to the below to learn more. If you are new to my blog, finding me because you have been following the Improv Challenge, then WELCOME!
Check out the links at the bottom of this post to more great Peas & Carrots Recipes! I can’t wait to see what everyone has come up with!
What’s your favorite slow cooker meal?
- ¼ c cornstarch
- ½ c soy sauce, or tamari for gluten-free
- ¼ c mirin
- 1 t sesame oil
- 1 onion, diced
- 5 cloves garlic, minced
- 1 t dry ginger
- ¼ t pepper
- 1 T peanut butter
- ½ t red pepper flakes
- 1 lb carrots, either baby carrot sticks, or carrots cut into large sticks
- 12 oz. bag frozen sugar snap peas
- 2-3 lb beef roast
- Combine all of the ingredients except the carrots, peas, and beef in your slow cooker, and whisk together.
- Add the carrots, peas, and beef.
- Cook on low for 6-8 hours or high for 4-6 hours.
- Remove the beef and shred with a fork.
- Return the shredded beef to the crockpot and stir everything together.
- Serve over rice or Asian noodles.