Slow Cooker Asian Beef Stew | TODAY.comsearch

Combine the beef with the onions and carrots in a 6 quart slow cooker.In a medium sized bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, vinegar, ginger, garlic, Sriracha, and pepper.Pour the sauce over the beef and vegetables in the slow cooker. Stir to make sure everything is evenly coated.Cover the slow cooker, and cook on LOW for 7-8 hours or HIGH for 3-4 hours.In a small bowl, whisk together the cornstarch and ¼ cup of water. Stir it into the stew.Add the sliced asparagus, red pepper, and water chestnuts. Stir to combine. Cover the slow cooker, turn the heat to HIGH and cook for 15-20 minutes longer, until sauce has thickened a bit and the vegetables are crisp tender.Season with salt and pepper, to taste, and serve over cooked rice.