Slow Cooked Beef Stew with an Asian Twist

For busy moms, whenever you feel that you like to have something special on the table next day, but you don’t want to rush things and look haggard on the day when guests are arriving. I suggest  this dish. It will certainly do the trick.  Just throw everything in and cook it over night. And next day, you’re ready to greet your guests with a smile.


Slow Cooked Beef Stew with Asian Twist
Something for busy moms!
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  1. Slow cooked Beef Stew with an Asian twist
  2. 1 kilo beef (preferrably Camto part)
  3. 4 medium size potatoes (chopped into quarters, add this in the morning)
  4. 2 carrots ( peeled and chopped into chunks)
  5. 2 onions (quartered)
  6. 1 bulb garlic (peeled, whole)
  7. 4 pcs bay leaves
  8. 2 stalks celery (slice)
  9. 1 Tbsp fish sauce and 1 Tbsp soy sauce (Umami style)
  10. Salt and pepper to taste
  11. Dash of cayenne pepper
  12. 2 cups Red wine
  13. 1/2 cup water
  14. 3 sprigs of Parsley chopped
  15. 1 can button mushroom (drained) (add this the next morning)
  16. 5 pcs shitake mushroom (sliced lengthwise)
  17. 2 tbsp cornstarch for thickener, diluted in 2tbsp. Water ( add last when everything is cooked)
  1. Place all ingredients in a Breville slow cooker, set to auto and leave overnight.
  2. Season to taste before serving.
  3. Can be served with cheese toppings preferably Parmesan or any cheese available.
Teenage Master Chef Louise Mabulo


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