Sprig Originals's kitchen / Slow Cooker Star Anise Beef with Carrots

Slow Cooker Star Anise Beef with Carrots

Name: Slow Cooker Star Anise Beef with Carrots
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 6 servings
Cuisine: chinese
Ingredients: 3 lb boneless beef chuck roast, cut into 2-inch chunks; 4 large carrots, cut into 1-inch chunks; 6 garlic cloves, peeled and smashed; 2 inch piece fresh ginger, sliced into coins; 3 whole star anise; 1/2 cup soy sauce; 1/3 cup hoisin sauce; 3/4 cup water; 3 tbsp cornstarch; 3 scallions, thinly sliced

By Sprig Originals ✓ · cooked up in Sprig

⏱ 8 hr 15 min🍽 Serves 6👨‍🍳 easychinese

High-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

A dump-and-go take on the Cantonese braised beef you get at a neighbourhood noodle shop: chunks of chuck go into the cooker raw with soy, hoisin, ginger and star anise, and eight hours later they're falling apart in a glossy, faintly sweet gravy with sweet slow-cooked carrots. No browning, no fuss — just stir a little cornstarch in at the end and spoon it over rice.

Slow Cooker Star Anise Beef with Carrots

Ingredients

Into the slow cooker

3 lb boneless beef chuck roast, cut into 2-inch chunks
4 large carrots, cut into 1-inch chunks
6 garlic cloves, peeled and smashed
2 inch piece fresh ginger, sliced into coins
3 whole star anise
1/2 cup soy sauce
1/3 cup hoisin sauce
3/4 cup water

To finish

3 tbsp cornstarch
3 scallions, thinly sliced

Instructions

Put the beef chunks, carrots, garlic, ginger coins and star anise straight into a 6-quart slow cooker — no browning needed. Spread everything into a roughly even layer.
Pour the soy sauce, hoisin sauce and water over the top and stir once or twice so every piece of beef is coated. The liquid will not cover the meat; that is correct, as the beef and carrots release plenty more as they cook.
Cover and cook on LOW for 8 hours or HIGH for 4 1/2 hours, without lifting the lid, until the beef shreds easily when pressed with a spoon.
Fish out and discard the star anise and ginger coins. Tilt the cooker and spoon off any obvious fat from the surface. Stir the cornstarch into 3 tablespoons of cold water until smooth, pour it in, and stir gently.
Cover and cook on HIGH for 15 minutes more, until the sauce is glossy and coats a spoon. Scatter with scallions and serve over steamed rice.

Chef's tips

Chuck is the right cut here — leaner cuts like round or sirloin turn dry and stringy over a long cook. Brisket flat also works if that's what you have.
No hoisin? Swap in 3 tablespoons ketchup plus 1 tablespoon brown sugar; the sauce ends up close to the same place.
Add 2 cups of chunked daikon radish along with the carrots for a more traditional version — it soaks up the gravy beautifully.
Leftovers reheat well and make a great noodle bowl: thin the sauce with a splash of hot water and pour it over cooked egg noodles.

Nutrition (per serving, estimated)

562calories

47gprotein

25gcarbs

28gfat

Estimates only — values vary with brands and portions.

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