Asian Beef Stew

Looking for a spicy recipe that has that “nestle up at home” good feeling? This slow cooker Asian beef stew certainly does the trick. It hits the spot as comfort food, perfect for the chillier months, but no slouch for the summer either. The warmth fits right in and comes from many sources: Chinese 5-spice powder, hoisin sauce, and chili paste all play a part.

It’s pretty spicy as-is in the recipe, but to increase the heat, we recommend adding some crushed red pepper instead of more chili paste. This helps keep the flavor balance (as red pepper flakes are a dry and a neutral flavor beyond the heat). You could also dice up some Thai peppers to add to the stew. That’ll definitely increase the heat while not changing the overall flavor of the dish itself. Careful: Thai peppers look unassuming but pack a pretty big punch – up to 40 times hotter than a jalapeño. Less is more until you’ve balanced the stew properly.

Asian Beef Stew

Asian beef stew is one of many excellent spicy soups and stews in our spicy recipe index. If you like soups with an exotic twist, don’t miss some these as well. Our Thai pumpkin soup turns a fall staple into a bold and earthy eating experience. Or, for something more every day, our spicy ramen noodles recipe is a must.

Asian Beef Stew

Asian Beef Stew

Exotic slow cooker comfort food
5 from 3 votes
Prep Time 15 minutes
Cook Time 5 hours 35 minutes
Total Time 5 hours 50 minutes
Course Meal, Soup
Cuisine Asian
Servings 12 servings
Calories 500 kcal


  • 2 onions sliced
  • 2 pounds round steak sliced stir-fry style
  • 2 celery ribs sliced into 1/4 inch thick pieces
  • 1 package frozen peas 10 ounces, thawed
  • 1 cup baby carrots peeled
  • 1 cup orange juice
  • 1 cup beef broth
  • 3 tablespoons light soy sauce
  • 2 tablespoons hoisin sauce
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 teaspoon Chinese five spice powder
  • 1 teaspoon Asian chili paste
  • 6 cups white rice cooked


  • In a slow cooker, layer together the beef, chopped onions, diced celery, and baby carrots.
  • Separately in a bowl, whisk together the orange juice, beef broth, chili paste, soy sauce, hoisin sauce, and five spice powder.
  • Pour the sauce over the ingredients in the slow cooker and cover.
  • Slow cook for 5 hours on high heat.
  • Remove peas from freezer to thaw for the 5 hour duration.
  • Uncover, take 2 tablespoons of the broth, and mix it with the cornstarch. Stir mix into the slow cooker stew.
  • Cover and slow cook for an additional 30 minutes on high.
  • Uncover, mix in thawed pieces and stir thoroughly. Heat the stew for an additional 5 minutes covered.
  • Serve over rice.


The stew already has a nice medium spice, perfect for most family members, But for an additional kick, use crushed red pepper or try dicing up one Thai pepper and adding it in with step 1. Use care as Thai peppers can be surprisingly hot. 


Calories: 500kcalCarbohydrates: 85gProtein: 26gFat: 5gSaturated Fat: 1gCholesterol: 48mgSodium: 433mgPotassium: 572mgFiber: 3gSugar: 5gVitamin A: 1725IUVitamin C: 21.8mgCalcium: 66mgIron: 3.2mg
Keyword Hoisin Sauce
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on March 19, 2022 to include new content.
5 from 3 votes (2 ratings without comment)
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Nicola Turner

5 stars
Awesome Recipe, very light and full of flavour. Good one 🙂