Asian Beef Stew

Asian Beef Stew

Ingredients
2 large onions, sliced
2 pounds round steak, sliced for stir-fry
2 ribs celery, sliced 1/4 inch thick
1 cup peeled baby carrots
1 cup orange juice
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1-1/2 teaspoons Chinese five spice powder
1 teaspoon Asian chili paste
3 tablespoons cornstarch
1 package (10 ounces) frozen peas, thawed
6 cups cooked white rice
Directions
1. In 5- to 5 1/2-quart slow cooker, layer onion, beef, celery and carrots.
2. In bowl, whisk orange juice, 1 cup broth, soy, hoisin, spice powder and chili paste. Pour in cooker.
3. Cover slow cooker; cook on high heat for 5 hours.
4. In cup, mix 2 tablespoons broth and cornstarch. Stir into slow cooker; cover and cook another 30 minutes.
5. Stir in thawed peas; heat through, about 5 minutes. Serve over rice.

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