Thursday, 5 July 2012

Slow Cooked Chinese Beef Stew & Crispy Kale

Another meal that you can just stick in the slow cooker! You coudl also do this in the oven, for around 2 hours. The meat comes out so meltingly soft, and the chinese flavours are delicious. Makes a great change from the usual slow cooker stew. I served ours with vermicelli noodles and crispy kale (tastes quite like crispy seaweed).

750g braising beef
1 bunch spring onions , sliced
3 garlic cloves , sliced
Half red pepper, sliced
10 button mushrooms, sliced
an inch of root ginger , grated
2 tsp Chinese five-spice powder
1 star anise
4 tbsp rice wine or dry sherry
2 tbsp soy sauce

Place everything in the slow cooker, and cook for around 6 hours. No need to brown the meat first!

Crispy kale -

Half a bag of shredded kale
Olive oil
Sea salt

Preheat the oven to 200c.  Coat the kale lightly in olive oil and spread out on a baking tray. Sprinkle with salt. Bake for 15 minutes, until it is just starting to go golden at the edges.


  1. This looks really nice, I'm definatly going to give it a go.

    By the way, I've nominated you for a Reader Appreciation Award, no need to join in, just thought I'd let you know!

  2. I've never tried kale before, but that sounds really nice.

  3. Bought all the ingredients for this and can't wait to do it tomorrow. Jen, really enjoy your blog and have tried lots of your recipes and honestly they're all ACE - Thanks

    1. Aww thank you! Hope you enjoy it! What other recipes have you tried?