Slow Cooker Five-Spice Beef and Carrots

By Sprig Originals ✓ · cooked up in Sprig

A dump-and-go take on Chinese red-braised beef: chuck, carrots, ginger and garlic go into the slow cooker with soy and brown sugar in the morning, and by dinner the beef falls apart into a glossy, gently sweet five-spice gravy. Spoon it over steamed rice and finish with scallions.

Ingredients

• 3 lb boneless beef chuck, cut into 2-inch chunks
• 1 lb carrots, cut into 2-inch pieces
• 1/2 cup low-sodium soy sauce
• 3 tbsp light brown sugar, packed
• 2 inch piece fresh ginger, peeled and cut into coins
• 6 cloves garlic, peeled and smashed
• 1 1/2 tsp Chinese five-spice powder
• 1/2 cup water, plus 3 tablespoons for the slurry
• 2 tbsp cornstarch
• 3 scallions, thinly sliced

Instructions

1. Put the beef chunks, carrots, garlic, ginger coins, soy sauce, brown sugar, five-spice powder and 1/2 cup water into a 6-quart slow cooker. Stir once so everything is coated — do not brown the beef first, the long cook does that work.
2. Cover and cook on LOW for 8 hours or HIGH for 4 1/2 hours, without lifting the lid, until the beef pulls apart easily with a fork and the carrots are tender.
3. Tilt the crock and spoon off any pooled fat from the surface. Whisk the cornstarch with 3 tablespoons cold water until smooth, pour it into the cooker and stir gently.
4. Cover and cook on HIGH for 15 to 20 minutes, until the sauce is glossy and thick enough to coat the beef. Fish out the ginger coins.
5. Break the beef into large chunks with a spoon, taste and add a splash more soy if needed, and serve over steamed rice with the scallions scattered over the top.

Chef's tips

Nutrition (per serving, estimated)

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