Slow Cooker Asian-Style Beef Stew with Crispy Beef Fry
A fusion twist on classic beef stew featuring tender chunks of beef in a rich, umami-packed sauce with Asian flavors like teriyaki, hoisin, and sesame oil. The addition of crispy beef fry pieces provides textural contrast and extra richness. Baby bella mushrooms and pearl onions round out this comforting dish that's perfect for busy weeknights or meal prep. The slow cooking process allows the flavors to meld beautifully while creating fork-tender beef.
Ingredients
- 6 ounces beef fry, cut in one-inch slices
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 pounds stew beef cubes
- 24 ounces baby bella mushrooms, halved
- 8 ounces pearl onions, peeled
- 2 tablespoons Tuscanini Balsamic Vinegar
- ½ cup Manischewitz Beef Broth
- 5 garlic cloves, crushed
- ¼ cup teriyaki sauce
- ¼ cup molasses
- ¼ cup hoisin sauce
- 2 teaspoons Gefen Sesame Oil
- 2 teaspoons lemon juice
- ½ teaspoon hot sauce
- ½ teaspoon ground ginger
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
Instructions
- 1
Heat large frying pan over medium-high heat
- 2
Cook beef fry, stirring occasionally until fat renders and beef is crisped
- 3
Transfer beef fry to paper towel using slotted spoon, reserve oil in pan
- 4
Combine flour, salt, and pepper in ziplock bag
- 5
Add beef cubes to bag and shake to coat completely
- 6
Turn heat to medium-high and sear beef cubes in batches until brown on all sides
- 7
Transfer browned beef cubes to slow cooker
- 8
Spread mushrooms and onions over browned beef
- 9
Combine remaining ingredients and pour over beef and vegetables
- 10
Cover and cook on high or on low
- 11
Stir in beef fry pieces and cook uncovered for last ten minutes
Tips
Don't skip browning the beef cubes as this creates deeper flavor and better texture in the final stew.
Reserve the rendered fat from beef fry to use for searing - it adds extra richness to the dish.
Add beef fry pieces only in the last 10 minutes to maintain their crispy texture.
Good to Know
Refrigerate up to 4 days in covered container. Reheat gently to avoid overcooking beef.
Can be made 1-2 days ahead. Add beef fry pieces when reheating to maintain crispness.
Serve hot over rice, mashed potatoes, or egg noodles. Garnish with green onions or sesame seeds.
Common Mistakes
Don't add beef fry at the beginning or it will become soggy and lose its crispy texture.
Avoid overcrowding when searing beef to prevent steaming and ensure proper browning.
Substitutions
easier prep
FAQ
Can I use a different cut of beef?
Yes, chuck roast cut into cubes works well. Avoid lean cuts like sirloin as they may become tough during long cooking.
What if I don't have beef fry?
Substitute with thick-cut bacon or pancetta. Cook until crispy and follow the same timing for adding to the stew.
How long will this keep in the refrigerator?
The stew will keep for up to 4 days refrigerated. The flavors actually improve after a day of sitting.