Use your slow cooker for this Asian-inspired beef stew with green beans and kidney beans in a teriyaki sauce; it's ready to serve when you get home.


Recipe Summary

8 hrs
8 hrs
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping Options:


Instructions Checklist
  • Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.

  • About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.

  • Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.


NOTE: For richer beef flavor, brown beef in 1 Tbsp. oil in 2 batches in a large skillet over medium-high heat before adding slow cooker in Step 1.

Nutrition Facts

459 calories; protein 28.8g 58% DV; carbohydrates 36.8g 12% DV; fat 21g 32% DV; cholesterol 78.2mg 26% DV; sodium 1115.2mg 45% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
This wasn't bad at all but it was just a little lackluster and boring. Pros: Super easy super cheap pretty tasty Cons: Doesn't really have a particularly Asian flavor rather salty Pointers: USE. LOW-SODIUM. TERIYAKI SAUCE. No joke. I used regular-sodium sauce and it was very nearly TOO salty. Also the chunky tomatoes in it were kind of odd and didn't really feel like they belonged but I'm a huge fan of tomatoes so I left them in. I would also recommend doing this one on your slow cooker's low setting because we did it on high and the meat just came out a smidge tough. Oh and red pepper flakes. I would definitely add red pepper flakes next time I made this and maybe even a dash of sesame oil at the very end. Might give it more of the Asian flavor I was hoping for. Read More