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Asian Ginger-Soy Beef Stew with Bok Choy
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Freezer Bag
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons minced fresh ginger
  • 4 garlic cloves, minced
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 4 cups beef broth
  • 2 tablespoons cornstarch
  • 4 heads baby bok choy, halved
  • 1 teaspoon sesame oil
  • 2 green onions, sliced

Instructions
 

  • Place the beef stew meat, soy sauce, ginger, garlic, onion, carrots, and beef broth into a large freezer bag. Seal and freeze flat for later use.
  • When ready to cook, thaw the bag overnight in the refrigerator.
  • Transfer the contents to a slow cooker. Cook on low for 7 to 8 hours until the beef is tender.
  • In a small bowl, mix the cornstarch with 2 tablespoons of the cooking liquid until smooth. Stir the mixture back into the slow cooker.
  • Add the halved bok choy and sesame oil. Cook on high for 15 to 20 minutes until the bok choy softens slightly but still holds shape.
  • Serve the stew in bowls and top with sliced green onions.

Notes

Thaw the freezer bag completely before adding to the slow cooker to keep cooking times accurate. If the broth tastes too mild after cooking, stir in an extra splash of soy sauce at the end rather than during the long simmer. The bok choy is best added fresh at the finish so it does not turn soggy during freezing.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Freezer Bag, Cutting Board, Knife