Slow-cooked Chinese Beef Stew with Daikon

Nothing like Chinese beef stew noodle on a semi-cold spring day.

Ingredients:

3 lbs. beef flank or brisket, cut into 2" squares

2 T peanut or vegetable oil

1 1/2 lb. daikon or icicle radish, cut into chunks

2 stalks green onion, chopped

sauce:

3T Hoisin sauce

4T dry sherry

4T soy sauce

1 t crushed peppercorn

2 t sugar

1 t five spice powder

1 whole star anise

6 c water

Directions

1. Brown meat on all sides over high heat with oil. Transfer to slow cooker

2. Combine all sauce ingredients in a pan and bring to a boil. Transfer to slow cooker

3. Set slow cooker for 6 hours on high or 8 hours on low.

4. Add radish an hour before cooking time is done.

5. Spoon over noodles or rice.

6. Garnish with green onions. Serve hot