Chinese Beef and Vegetable Stew (Crock-Pot)

4c shredded cabbage
1 green bell pepper, thinly sliced into strips
1(4.5oz) jar sliced mushrooms, drained
6 scallions, chopped
1(8oz) can sliced water chestnuts, drained
1# beef top round steak, sliced into thin strips
1/4c dry sherry
3T soy sauce
3T water
3T hoisin sauce
1-1 1/2tsp Chinese chili paste with garlic
1/2tsp garlic powder
1/4tsp garlic pepper
1 1/2T cornstarch
1(16oz) pkg frozen cut young green beans, thawed
1/2 red bell pepper, chopped

*in crock place: cabbage, green pepper, muchrooms, scallions, water chestnuts and beef
*in small bowl mix: 2T each of the sherry, soy, water, hoisin, chili paste with garlic and garlic powder; pour over the beef and vegetables in pot
*sprinkle with garlic pepper
*cover and cook on low 5 1;2-6h
*in bowl mix: cornstarch with remaining sherry and soy; increase to high and stir in cornstarch mixture
*place lid on slightly ajar and cook 1/2h, stirring once or twice until sauce clears and thickens slightly
*stir in green beans and red pepper and cook 5-10min longer