The easiest way to make Mongolian meat! The beef tends to melt in a slow cooker and the sauce is impossible silky, with excellent spicy/sweet flavors!
Incredibly easy snack cuisine with all the amazing spicy/sweet flavors of Mongolian beef, but with only 10 minutes to prepare. This is Mongolian meat for the busiest people.
Importance for Beef Crockpot Recipes:
2 tablespoons olive oil.
Cut into the stew of 2 pounds of meat, 1-inch cubes.
Kosher salt and fresh pepper, to taste.
1 pound baby red potatoes, quarters.
4 Cut the carrots into pieces, usually 1/2 inch thick.
1 diced onion.
3 minced garlic cloves.
3 cups of beef stock.
2 tablespoons tomato paste.
1 tablespoon Worcestershire sauce.
1 teaspoon dried thyme.
1 teaspoon dried yogurt.
1 teaspoon of paprika.
1 teaspoon caraway seeds, optional.
2 bay leaves.
1/4 cup all-purpose flour.
2 tablespoons chopped fresh parsley leaves.
Instructions for Beef Crockpot Recipes:
Heat olive oil in a large skillet over normal heat.
Meat seasoned with salt and pepper to taste. Add the beef to the pan and cook until it browns evenly about 2-3 minutes.
Beat the beef, potatoes, carrots, onions, and garlic in a 6-inch soft pot. Add beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds, and bay leaves until well combined. Season with salt and pepper, to taste.
Cover and cook for 4-8 hours over low heat or 3-4 hours over high heat.
In a small bowl, mix the flour and 1/2 cup of stew broth. Slowly mix the flour mixture in the pot. Cover and cook over high heat for an additional 30 minutes or until it thickens.
If desired, serve the decoration with parsley.
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