A rich, tangy, gently spiced beef stew with an Asian pantry twist, made hands-off in the slow cooker.
This slow cooked Asian style tomato beef stew is what I reach for when I want deep, comforting flavor without hovering over the stove. It’s the kind of meal that fills the house with an irresistible aroma and makes a regular weeknight feel a little more special. The base is familiar and cozy, like a classic tomato-braised beef, but the seasonings lean East Asian with soy sauce, ginger, garlic, and a hint of warming spice.
I love recipes like this because they bridge the gap between comfort food and pantry practicality. Tomatoes bring brightness and body, while slow cooking turns inexpensive beef into spoon-tender bites. The Asian style accents are respectful and simple, inspired by common flavor pairings you might already use at home rather than trying to replicate any single traditional dish.
This stew is also a fantastic problem-solver. It’s ideal when you want meal prep that doesn’t feel boring, when you’re cooking for mixed tastes, or when the weather calls for something hearty but not heavy. You can keep the spice mild, add extra heat for chili lovers, or tweak the sweetness and acidity to your preference.
Why you’ll love it
- Big, layered flavor from simple pantry staples.
- Beef gets meltingly tender with minimal effort.
- Versatile enough for rice, noodles, or mashed potatoes.
- Great make-ahead meal that tastes even better the next day.
- Freezer-friendly for future cozy nights.
Ingredients
Beef and base
- 2 lb beef chuck, cut into 1.5-inch cubes (900 g)
- 1 tbsp neutral oil for searing (optional)
- 1 large yellow onion, chopped (about 1.5 cups, 225 g)
- 3 medium carrots, sliced (about 1.5 cups, 180 g)
- 8 oz cremini or button mushrooms, sliced (optional, 225 g)
Tomato braise
- 1 can crushed tomatoes, 28 oz (800 g)
- 2 tbsp tomato paste (30 g)
- 1 cup beef broth (240 ml)
Asian style seasoning
- 1/3 cup low-sodium soy sauce (80 ml)
- 2 tbsp hoisin sauce (optional for sweetness, 30 ml)
- 1 tbsp brown sugar or honey (optional, 12-15 g)
- 1 tbsp rice vinegar (15 ml)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground)
- 1 tsp toasted sesame oil
- 1/2 tsp Chinese five spice (optional)
- 1/2 to 1 tsp chili garlic sauce or gochujang (optional, to taste)
Thickener
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional)
Finish
- 2 scallions, sliced
- Sesame seeds (optional)
💡 Shopping tip: Look for well-marbled beef chuck. The connective tissue breaks down beautifully in the slow cooker, giving you tender meat and a richer sauce.
Step-by-Step Instructions
- Prep the beef and veg, 10 minutes. Pat beef dry and season lightly with black pepper. Chop onion, slice carrots, and prep mushrooms if using.
- Optional sear, 6-8 minutes. Heat oil in a skillet over medium-high heat. Brown beef in batches until you see deep golden edges. Transfer to the slow cooker.
- Build the base, 3 minutes. Add onion, carrots, and mushrooms to the slow cooker with the beef.
- Mix the sauce, 2 minutes. In a bowl, stir crushed tomatoes, tomato paste, broth, soy sauce, rice vinegar, garlic, ginger, sesame oil, and any optional hoisin, sweetener, five spice, or chili. The mixture should taste savory, tangy, and slightly sweet.
- Slow cook, 8 hours on Low or 4-5 hours on High. Pour sauce over everything. Cover and cook until the beef is fork-tender and the carrots are soft.
- Thicken if you like, 5 minutes. Stir in cornstarch slurry and cook on High for 5-10 minutes until the sauce looks glossy and lightly thickened.
- Finish and serve, 2 minutes. Taste and adjust with a splash more soy for salt, vinegar for brightness, or a touch of sweetener. Top with scallions and sesame seeds.
💡 Tip: If your sauce tastes a little sharp from the tomatoes, add 1-2 teaspoons of brown sugar or hoisin and let it cook for another 10 minutes.
Variations & Substitutions
- Gluten-free: Use tamari or coconut aminos and double-check your hoisin brand.
- Pantry-friendly: Swap carrots and mushrooms for potatoes, bell peppers, or celery based on what you have.
Make-Ahead, Storage & Reheating
- Make-ahead: Assemble everything in the slow cooker insert the night before and refrigerate up to 24 hours before cooking.
- Storage: Refrigerate up to 4 days in an airtight container.
- Freezing: Freeze up to 3 months in freezer-safe containers. Thaw overnight in the fridge.
- Reheat: Warm on the stovetop over medium-low heat for 8-12 minutes, or microwave in 1-minute bursts until hot. Aim for 165°F/74°C.
Nutritional Info (Estimated, per serving)
Assumes 6 servings.
- Calories: ~430
- Protein: ~38 g
- Carbs: ~18 g
- Fat: ~22 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Steamed jasmine rice or short-grain rice
- Chewy udon or egg noodles
- Creamy mashed potatoes for a fun fusion comfort vibe
- A crisp cucumber salad with rice vinegar and sesame
- Garnish with fresh cilantro, extra scallions, or a drizzle of chili oil
- Serve with pickled vegetables for brightness and crunch
Recipe FAQs
Can I skip searing the beef?
Yes. Searing adds deeper flavor, but the stew will still be delicious without it.
What cut of beef works best?
Chuck is ideal. Brisket or boneless short ribs also work well, though they can be richer.
Is this stew spicy?
Not by default. Keep the chili ingredients optional, or add them at the end so you can control heat.
Can I make this on the stovetop instead?
Yes. Simmer covered on low for about 2.5-3 hours, stirring occasionally, until the beef is tender.
Will the tomatoes overwhelm the Asian flavors?
They shouldn’t. The soy, ginger, garlic, and a little sesame balance the acidity. Adjust with a touch of hoisin or sugar if needed.
Final Notes
This slow cooked Asian style tomato beef stew is one of those quietly dependable recipes that earns a permanent spot in the rotation. It’s cozy, flexible, and built for real life cooking, the kind where you want maximum payoff for minimal effort. I especially love how the tomato base makes it familiar, while the soy, ginger, and sesame give it a fresh twist that feels just different enough to be exciting.
If you try it, I’d love to hear how you served it. Rice, noodles, or a mash situation all deserve their moment here. And if you tweak the spice level or add your favorite vegetables, share your version so others can steal your idea too.
