Back in February, I started off a Chinese beef and hoisin stew in the slow cooker, with winter veg, mushrooms, fresh garlic & ginger. I was Listening to Radio 2 and looking at how heavy that snow was! It froze well and was still very tasty today!
600g beef stewing steak
225g hoisin sauce
1 tbsp siracha hot sauce (or to taste)
750ml beef stock
3 garlic cloves, crushed
1 tbsp grated ginger
2 medium carrots chopped
3 medium onions chopped
2 sticks celery (and leaves if available)
small punnet of mushrooms of choice, chopped/sliced
Mix all the wet ingredients together and marinade the beef chunks for an hour, but more time if you can.
Chop your veg, mix all together and into the SC for 6-8 on low, or high for 3 hours.