Mongolian Beef Stew (Slow Cooker Club Exclusive)

Ingredients

• 125ml soy sauce 
• 125ml beef stock 
• 120ml water 
• 1 carrot thinly sliced 
• 2 small onion thinly sliced 
• 50g brown sugar 
• 1 red bell pepper sliced 
• 1 yellow bell pepper sliced 
• 1 tbsp garlic minced 
• 1 tbsp ginger minced 
• 1 tbsp sriracha sauce 
• 1 tbsp tomato puree 
• 700g stewing beef 
• 2 tbsp cornflour 
• 1 tsp olive oil 

Garnish

• 1 tbsp sliced spring onions 
• Half red chilli sliced

Method

1. On a medium heat add 1 tsp olive oil to a pan, add your beef, sieve over 2 tbsp cornflour and brown off for 5-7 mins then set aside.
2. Add the rest of the ingredients to the slow cooker pot along with your seared off beef, season well then cook on high for 4 hours or low 6-8 hours.
3. Serve with rice and tuck in!