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.
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!
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