Name: Sweet and Spicy Crockpot Asian Beef Stew
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 8
Cuisine: American with Asian-inspired flavors
Ingredients: ¼ cup honey; ⅓ cup low-sodium soy sauce; 1 large red bell pepper, chopped; 1 tbsp fresh grated ginger; 1 tbsp sesame oil; 1-2 tbsp sriracha; 2 cups low-sodium beef broth; 2 lbs beef chuck roast, cut into 1-inch cubes; 3 medium carrots, sliced; 4 cloves garlic, minced

This Sweet and Spicy Crockpot Asian Beef Stew combines tender beef, vibrant vegetables, and a bold sweet-spicy sauce. Slow-cooked to perfection, it’s a flavorful, hands-off dish perfect for cozy dinners, blending Asian-inspired flavors with hearty comfort.

Why You’ll Love This Recipe

This Sweet and Spicy Crockpot Asian Beef Stew is a delightful fusion of bold flavors and comforting textures that will warm your heart and soul. The slow cooker transforms affordable beef into melt-in-your-mouth perfection, while the sweet-spicy sauce—infused with soy, honey, and sriracha—creates an irresistible balance of heat and sweetness. Vibrant veggies like carrots and bell peppers add crunch and color, making it as visually appealing as it is delicious. Perfect for busy days, this hands-off recipe is ideal for family dinners, meal prep, or impressing guests with its rich, Asian-inspired taste that’s both hearty and healthy.

Recipe Tips and Tricks

Choose the Right Beef: Chuck roast or stew meat works best for tender, slow-cooked results.

Sear for Flavor: Browning the beef before slow cooking enhances depth with a caramelized crust.
Balance the Heat: Adjust sriracha to your spice preference; start small and taste before serving.
Cut Veggies Evenly: Chop vegetables into uniform pieces for consistent cooking and texture.

Deglaze the Pan: After searing, deglaze with broth to capture flavorful browned bits.
Skim Fat: Remove excess fat from the sauce after cooking for a cleaner taste.
Thicken if Needed: Add a cornstarch slurry near the end for a thicker, glossy sauce.

Rest Before Serving: Let the stew rest for 10 minutes to meld flavors before serving.

Yield: 8 servings

Sweet and Spicy Crockpot Asian Beef Stew

Sweet and spicy Asian beef stew, slow-cooked with tender beef and vibrant veggies for a cozy meal.

Prep Time 20 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 30 minutes

Ingredients

¼ cup honey

⅓ cup low-sodium soy sauce
1 large red bell pepper, chopped
1 tbsp fresh grated ginger

1 tbsp sesame oil
1-2 tbsp sriracha
2 cups low-sodium beef broth

2 lbs beef chuck roast, cut into 1-inch cubes
3 medium carrots, sliced
4 cloves garlic, minced

Instructions

Prep the Beef: Pat beef cubes dry with paper towels and season with salt and pepper for maximum flavor.
Sear the Beef: Heat sesame oil in a large skillet over medium-high heat. Sear beef cubes for 3-4 minutes per side until browned. Transfer to the slow cooker.
Deglaze the Pan: Pour ½ cup beef broth into the skillet, scraping up browned bits. Pour this into the slow cooker.

Add Vegetables: Place carrots and red bell pepper in the slow cooker, arranging evenly around the beef.
Mix the Sauce: In a bowl, whisk together soy sauce, honey, sriracha, minced garlic, grated ginger, and remaining beef broth.
Pour Sauce: Pour the sauce mixture over the beef and vegetables, ensuring everything is well-coated.

Cook Low and Slow: Cover and cook on low for 8-10 hours, until beef is tender and vegetables are soft.
Skim and Thicken: Skim excess fat from the surface. For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water, stir in, and cook on high for 15 minutes.
Taste and Adjust: Taste the stew and adjust sriracha or honey for your preferred sweet-spicy balance.

Serve and Enjoy: Ladle into bowls and serve over rice or noodles for a hearty, flavorful meal!

Notes

Use chuck roast for the best tenderness; avoid lean cuts for slow cooking.
Adjust sriracha to control spice level; start with 1 tbsp for milder flavor.

Cut vegetables uniformly for even cooking.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for gluten-free or vegan diets with simple swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 342Total Fat 19gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 10gCholesterol 94mgSodium 702mgCarbohydrates 13gFiber 1gSugar 11gProtein 30g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Chuck Roast (2 lbs): A marbled cut that becomes tender and juicy; cut into 1-inch cubes for even cooking.

Soy Sauce (⅓ cup): Low-sodium soy sauce adds savory umami; tamari works for gluten-free diets.
Honey (¼ cup): Provides natural sweetness to balance the spice and create a sticky glaze.
Sriracha (1-2 tbsp): Adds a spicy kick; adjust for desired heat level.

Garlic (4 cloves): Fresh minced garlic brings bold, aromatic warmth to the stew.
Ginger (1 tbsp): Fresh grated ginger adds zesty, spicy depth; ground ginger is a milder substitute.
Carrots (3 medium): Add sweetness and crunch; slice into thick rounds for texture.

Red Bell Pepper (1 large): Brings vibrant color and mild sweetness; chop into bite-sized pieces.
Beef Broth (2 cups): Low-sodium broth keeps the stew moist and flavorful without excess salt.
Sesame Oil (1 tbsp): Used for searing, adds a nutty, authentic Asian flavor.

Variations and Substitutions

Meat Swap: Use pork shoulder or chicken thighs for a different protein; adjust cooking time as needed.
Sweetener Swap: Replace honey with maple syrup or brown sugar for a different sweet note.
Spice Alternatives: Swap sriracha for gochujang or chili garlic sauce for varied heat profiles.

Vegetable Options: Add snap peas, broccoli, or mushrooms for extra texture and nutrition.
Broth Swap: Use vegetable or chicken broth for a lighter flavor, though beef is richest.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce for a gluten-free dish.

Low-Sodium: Reduce soy sauce or use a low-sodium version for a healthier option.
Vegan Version: Swap beef for tofu and use vegetable broth for a plant-based stew.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.

Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
Reheating: Warm on the stovetop or in the microwave, adding broth to maintain consistency.