Inspired by Bee’s Cantonese Beef Stew, this crock pot version gives you time to step away from the kitchen to tend to other responsibilities.
Hours later, you can come back to a steaming hot pot of filling stew. This dish, reminiscent of Bee’s travels, makes you feel as though you’re taking a stroll down the busy streets of Hong Kong.
Other Recipes You Might Like
In this version, I added freshly sliced ginger to bring depth to the broth. A bit peppery and sweet, ginger rounds out the stew, while creating a bit of spiciness.
My favorite part is that the extended cook time allows the flavors to bloom and adds a beautiful aroma to the tender beef.
Other changes I made to the original recipe include switching out the Shaoxing wine with Chinese rice wine, a product I always have on hand, omitting the beancurd sticks and using ground black pepper instead of white pepper because I wanted a stronger taste.
However, depending on your preference, you can adjust the ingredients accordingly to achieve the flavor you want.
This is an easy recipe that you can make for the entire family. If you are a working mother, just shove everything in the crock pot or slow cooker before you leave work and you will come back to a hearty, delicious, and aromatic stew in the evening.
Serve it with some steamed rice and you have a perfect and nutritious meal for dinner!
How Many Calories per Serving?
This recipe is only 120 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Crock Pot Asian Beef Stew
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 1 tablespoon ginger, peeled and sliced
- 1 cup mini carrots
- 1/2 pound bottom eye roast or bottom round roast, diced into 1" cubes
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon Chinese rice wine
- 1 cup water
- black pepper to taste
- 1 tablespoon chopped green onions
- In a crock pot, add all the ingredients in the listed order for the exception of the green onions.
- Turn the crock pot on low and allow the stew to cook for 8 hours. Halfway through the cook time, stir the ingredients to evenly season the ingredients.
- Serve over white rice and top with green onions, if using.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
All your recipes are amazing this one was great! The flavors are wonderful! My only question …is there supposed to be a lot of the liquid sauce left over or ishould it mostly evaporate.? I had a lot of liquid left over which tastes great over rice!
Crock pot will be liquidy. You can reduce the sauce by heating up the sauce in a sauce pan and then pour it back into the crock pot.
Hi! If I have a lb of meet should I double the recipe?
Yes, you can!
Hi, thanks for sharing so many great recipes! As a mum of two young kids and an amateur cook, am finding your slow cooker recipes particularly useful! May I know, if I’d like to add more ingredients to make it a one pot dish, what other ingredients would go well? If I want to add mushrooms, would that be ok? Which type of mushrooms and should I add them at the beginning with the other ingredients please? Thanks in advance!
Yes mushrooms are fine, you can eat in the beginning.
Everyone cleaned their plates tonight ☺. I’d like to substitute for the water next time to get a flavor boost. Any suggestions?
Sure, add beef broth. :)
Can we add potatoes.?
Can I know what’s the taste difference between Shoxing wine
And Chinese rice wine ? I always thought it was similar a
As many recipes I came across for Chinese cooking always use
Either Shaoxing wine, Chinese cookIng wine or rice cooking wine ,
Please enlighten me ?
Both can be used. Shaoxing wine tastes stronger.
I’ve been following your site and reading your recipes for well over a year. I just wanted to tell you how much I’ve enjoyed them. Thank you.
Hi Larry, awww, thanks so much for your sweet note. :)
Is there a substitute for the Chinese rice wine?
You can skip it.
I am going to try it in my hotpot!