Ginger Bok Choy Beef Stew
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces
- 4 cups beef broth
- 3 tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups bok choy, chopped
- 2 green onions, sliced
Instructions
- Place the beef stew meat in the slow cooker. Add the beef broth, minced ginger, minced garlic, soy sauce, black pepper, and salt.
- Stir the ingredients to combine, then cover and cook on low for 7 hours.
- After 7 hours, stir in the chopped bok choy. Cover and cook for 1 more hour on low until the bok choy is tender but still bright.
- Ladle the stew into bowls and top each serving with sliced green onions.
Notes
Add the bok choy only in the final hour so it stays slightly crisp instead of turning mushy. If you prefer a stronger ginger taste, stir in an extra teaspoon of minced ginger right before serving. Leftovers keep well in the fridge for three days and reheat gently on the stovetop without losing much texture.
Course: Soup
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board