5 SPICE CROCK POT BEEF

Ingredients
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds beef chuck, cubed
Salt and ground black pepper
3 tablespoons flour
1/2 cup sherry
2 to 3 cloves garlic, finely chopped or grated
1 inch fresh ginger, peeled and finely chopped or grated
1 can beef consommé
2 red bell peppers, sliced
1 fresno pepper, minced
1 large onion, sliced
1/4 cup tamari (soy sauce)
1 tablespoon 5-spice powder

To serve on top:
Cooked white rice
1 bunch scallions, thinly sliced
1 fresno pepper, sliced
1/2 cup slivered almonds, toasted

Preparation
Place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season both sides of the chuck with salt and pepper then toss in flour. Sear on all sides until golden brown, 2-3 minutes per side. Remove and place in a slow cooker. Deglaze the skillet with sherry, cook out 1 minute and pour into the slow cooker.

Add garlic, ginger, consommé, peppers, onion, tamari and 5-spice powder into the slow cooker and cover. Cook on high for 4 hours or low for 6-8 hours until the meat is tender.
Serve with a scoop of rice and top with scallions, sliced Fresnos and slivered almonds.