Crock Pot Chinese Beef Stew

This Crock Pot Chinese Beef Stew is savory and aromatic, which uses Chinese 5-spice and shiitake mushrooms. It’s a great choice for weeknight dinners, ready in about 6 hours and 50 minutes.

Crock Pot Chinese Beef Stew Ingredients

• 1 pound beef stew meat (1-inch chunks)
• 1 teaspoon kosher salt, divided (plus more to taste)
• 2 tablespoons coconut oil or avocado oil, divided
• 1 large onion, diced
• 4 ounces sliced fresh mushrooms (shiitake or white)
• 1 tablespoon Chinese 5-spice
• 1/2 cup dry sherry or shaoxing wine
• 1 (32-ounce) box chicken broth
• 4 large carrots, peeled and chunked
• 4 stalks celery, chunked
• 1 large russet potato (about 1 pound), peeled and chunked
• 2 tablespoons coconut sugar or dark maple syrup
• 1/2 teaspoon crushed red pepper
• 2 tablespoons arrowroot powder
• Optional garnishes: toasted sesame seeds, chopped scallions, mung bean sprouts

How To Make Crock Pot Chinese Beef Stew

1. Sear the beef: Pat stew meat dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a skillet over medium-high. Sear beef in a single layer until browned on both sides, then transfer to the slow cooker.
2. Cook the vegetables: In the same skillet, heat remaining oil. Add onion, mushrooms, and the other 1/2 teaspoon salt. Cook until browned and softened, about 3–4 minutes.
3. Deglaze and add broth: Stir in Chinese 5-spice, then pour in the sherry or shaoxing wine to deglaze the pan. Add the chicken broth and bring to a simmer.
4. Transfer to slow cooker: Pour the vegetable and broth mixture into the slow cooker over the beef.
5. Add remaining ingredients: Stir in carrots, celery, potato, coconut sugar, and crushed red pepper. Cover and cook on LOW for 6 1/2 hours or HIGH for 4 1/2 hours.
6. Thicken the stew: Thirty minutes before it’s done, stir arrowroot with 1/4 cup cold water. Mix into the stew to thicken.
7. Serve: Adjust salt to taste. Serve hot with optional garnishes.

Recipe Tips

• What’s a good substitute for Shaoxing wine? Dry sherry is a great replacement if you don’t have Chinese cooking wine.
• Can I skip the arrowroot? Arrowroot helps thicken the stew, but cornstarch can also work as a substitute.
• How to boost umami flavor: Use shiitake mushrooms and a splash of soy sauce if desired.
• Do I need to brown the beef? Browning adds flavor but can be skipped for faster prep.
• What size slow cooker should I use? A 6-quart slow cooker works well for this recipe.

What To Serve With Chinese Beef Stew

This stew is hearty enough on its own but pairs well with:

1. Steamed jasmine or white rice
2. Scallion pancakes
3. Stir-fried bok choy
4. Crispy wonton chips
5. Pickled cucumbers

How To Store Chinese Beef Stew

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Freeze cooled stew for up to 2 months. Thaw overnight and reheat on the stovetop or in the microwave.

Chinese Beef Stew Nutrition Facts

• Calories: 300
• Sugar: 8g
• Sodium: 690mg
• Fat: 13g
• Saturated Fat: 2.7g
• Carbohydrates: 21g
• Fiber: 2.5g
• Protein: 26g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I prep this stew ahead of time?
Yes! You can prep everything in the morning and cook it the same day or refrigerate overnight.

Can I use different vegetables?
Yes. Parsnips, daikon, or sweet potatoes can be great substitutes.

How do I make this stew more spicy?
Increase the crushed red pepper or add chili oil or sriracha to taste.

Is this recipe gluten-free?
Yes, if you use gluten-free broth and ensure the wine and 5-spice mix are gluten-free.

Try More Recipes:

• Crock Pot Carnivore Beef Stew
• Crock Pot Butter Beef Tips
• Crock Pot Boneless Beef Ribs

Crock Pot Chinese Beef Stew

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

6

hours 

30

minutes

Calories

300

kcal

A flavorful slow-cooked stew with tender beef, warming spices, and hearty vegetables—perfect for cozy nights.

Ingredients

• 1 pound beef stew meat

• 1 teaspoon kosher salt
  

• 2 tablespoons coconut or avocado oil
  

• 1 onion, diced
  

• 4 ounces mushrooms
  

• 1 tablespoon Chinese 5-spice
  

• 1/2 cup dry sherry or shaoxing wine
  

• 1 (32-ounce) box chicken broth
  

• 4 carrots
  

• 4 celery stalks
  

• 1 large russet potato
  

• 2 tablespoons coconut sugar or maple syrup
  

• 1/2 teaspoon crushed red pepper
  

• 2 tablespoons arrowroot powder
  

• Optional garnishes

Directions

• Pat beef dry and season. Sear in oil until browned and transfer to slow cooker.
• Sauté onion and mushrooms in remaining oil. Stir in 5-spice, wine, and broth. Simmer, then pour into slow cooker.
• Add carrots, celery, potato, coconut sugar, and crushed red pepper. Cover and cook on LOW for 6.5 hours or HIGH for 4.5 hours.
• Mix arrowroot with water, stir into stew 30 minutes before done.
• Adjust seasoning and serve with desired garnishes.