Asian Ginger-Soy Beef Stew with Bok Choy
Equipment
- Slow Cooker
Ingredients
- 1 1/2 pounds beef stew meat
- 1/4 cup low-sodium soy sauce
- 3 tablespoons grated fresh ginger
- 4 garlic cloves, minced
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 4 cups beef broth
- 1 tablespoon brown sugar
- 2 heads bok choy, roughly chopped
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Cooked rice for serving
Instructions
- Add the beef stew meat to the slow cooker.
- Pour in the soy sauce, then add the ginger, garlic, onion, carrots, beef broth, and brown sugar.
- Stir everything together to coat the meat and vegetables.
- Cover and cook on low for 8 hours until the beef is tender.
- In the final 30 minutes of cooking, stir in the bok choy.
- Mix the cornstarch slurry into the stew and stir until it thickens slightly.
- Serve the stew over cooked rice.
Notes
Add the bok choy only in the last half hour so it keeps some texture instead of becoming overly soft. If the broth tastes too mild after cooking, stir in an extra splash of soy sauce before serving. Leftovers store well in the fridge for up to three days and reheat easily on the stovetop with a little added broth if needed.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker
Cuisine: Asian
Equipment: Slow Cooker