Go Back

Cantonese Beef Stew

Prep Time 20 mins
Course Slow Cooker
Cuisine Asian


  • 600 grams beef diced
  • 200 grams carrot diced medium
  • 200 grams onion diced medium
  • 150 grams white radish diced
  • 150 grams mushrooms sliced
  • 25 grams dried shitake mushrooms sliced
  • 3 tsp Lee Kum Kee Minced Garlic
  • 3 tsp ginger crushed
  • 300-400 ml water
  • 1 packet Lee Kum Kee Slow Cook Sauce for Cantonese Beef Stew


  • Heat 1 tsp oil in a suitable pan and fry the meat until browned.
  • Place into a slow cooker (if using) on high with all remaining ingredients. Season as required.
  • Cook 4-6 hours on high or 8 hours on low.
  • More water can be added as required. Can be thickened with a little corn flour.
  • A perfect complement when served with steamed vegetables, rice, noodles, or even mashed potatoes.


Can also be cooked on the stove top or in the oven using a cast iron pot or casserole dish.