Slow-Cooker Mongolian Beef Stew

Toss a few Asian-inspired ingredients into your slow-cooker and come home to a hearty and comforting Mongolian Beef Stew.
Course Main, Slow Cooker
Author Brianne @ Cupcakes & Kale Chips, inspired by Knead to Cook's Slow Cooker Mongolian Beef


  • 1/4 c cornstarch
  • 1/2 c soy sauce or tamari for gluten-free
  • 1/4 c mirin
  • 1 t sesame oil
  • 1 onion diced
  • 5 cloves garlic minced
  • 1 t dry ginger
  • 1/4 t pepper
  • 1 T peanut butter
  • 1/2 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.