2 pounds beef, cut into bite-sized pieces (stew beef works best)

1 tablespoon sesame oil (or olive oil or vegetable oil as an alternative)

4 garlic cloves, minced

½ cup honey

½ cup ketchup

½ cup soy sauce (or coconut aminos for a gluten-free option)

½ teaspoon dried oregano (or Italian seasoning)

1 cup cold filtered water

Optional: green onion, scallions, parsley, sesame seeds

1–2 tablespoons cornstarch mixed with an equal amount of cold water for thickening, if desired

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In a large skillet, heat oil over medium to medium-high heat. Brown the beef pieces on all sides in batches, being careful not to overcrowd the pan. You don’t need to cook them through; just caramelize the outside.
Transfer the browned beef to the slow cooker.
In a separate bowl, whisk together the garlic, honey, ketchup, soy sauce, and oregano. Pour the mixture over the beef. Add the cold water and stir to combine.
Cover the slow cooker and cook on low for 4 to 6 hours. Avoid cooking on high to prevent the honey from burning.
After 4 hours, check the beef for tenderness. If it’s tender, thicken the sauce by adding the cornstarch slurry in increments, stirring until the desired consistency is achieved. If the meat isn’t tender yet, add a bit more water and continue cooking until it’s perfect.
Finish by garnishing with sesame seeds and chopped green onions.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
For a gluten-free option, use coconut aminos instead of soy sauce.
This recipe can be made in a slow cooker, Instant Pot, or Dutch oven, with specific methods for each included.
For thicker sauce, use cornstarch slurry to reach the desired consistency.

Author: Julia
Prep Time: 15 minutes
Cook Time: 4 hours (slow cooker) / 20 minutes (Instant Pot) / 2-3 hours (Dutch oven)
Category: Main Course
Method: Slow Cooker, Instant Pot, Dutch Oven
Cuisine: American
Diet: Gluten Free