Crockpot Asian Ginger Beef Stew with Bok Choy, Mushrooms, and Snap Peas
Equipment
- Slow Cooker
Ingredients
- 1.5 lbs beef stew meat
- 4 cups beef broth
- 1/4 cup soy sauce
- 2 tbsp fresh ginger, minced
- 3 garlic cloves, minced
- 1 onion, diced
- 8 oz mushrooms, sliced
- 2 carrots, sliced
- 4 bok choy, chopped
- 2 cups snap peas
- Salt and pepper to taste
- 2 green onions, sliced
Instructions
- Add the beef stew meat, beef broth, soy sauce, minced ginger, minced garlic, diced onion, sliced mushrooms, and sliced carrots to the slow cooker.
- Season with salt and pepper, then stir to combine everything evenly.
- Cover and cook on low for 7 hours until the beef is tender.
- Stir in the chopped bok choy and snap peas. Cover and cook for 1 more hour until the vegetables are tender but still bright.
- Taste and adjust seasoning if needed, then serve topped with sliced green onions.
Notes
Add the bok choy and snap peas only in the final hour so they stay crisp instead of turning soft. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. Use low-sodium soy sauce if you want to control salt levels more closely.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker
Cuisine: Asian
Equipment: Slow Cooker