Slow Cooker Sichuan & Anise Beef Stew has bold flavors, particularly the pungency and spiciness resulting from the liberal use of garlic as well as the unique flavor of Sichuan pepper.
Sichuan & Anise Beef Stew a super easy recipe where you just throw in all the ingredients and you will have a full meal in a couple of hours. Sichuan cuisine is mostly known for its Kung Poa (Sweet & Spicy) Chicken and Ma Po (Numbingly Spicy) Tofu, Sichuan cuisine is one of the most well established Chinese cuisine in the many years of food history in China. Many think that Sichuan cuisine is all spicy but that is not so, especially in Singapore. Sichuan restuarants in Singapore often attempt to combine Singaporean flavors with Sichuan variations. And I found this super easy slow cooker recipe that absolutely duplicates that.
Slow Cooker Sichuan & Anise Beef Stew
by Miss Crumbs A Lot, adapted from "The Slow Cooker Bible"
2 lbs Beef Chuck
1 1/2 tbsp Plain Flour
1 Red Onion (thickly sliced)
2 cloves Garlic (crushed)
1/4 cup Tomato Paste
1 cup Red Wine
1 cup Beef Stock
2 Bay Leaves
3 strips Orange Zest (about 1/2 inch wide)
2 Star Anise
1 tsp Sichuan Peppercorns
1 tsp Thyme (chopped)
1 tbsp Rosemary (chopped)
3 tbsp Coriander (chopped)
1. Trim beef and cut into 1 inch cubes.
2. Place all the ingredients, except for the coriander, into the slow cooker.
3. Cook on high for 3 hours or until beef is tender.
4. Season with salt and/or pepper to taste.
5. Stir in coriander and garnish with the remainder.
6. Serve with rice, if desired.
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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