Ginger-Soy Beef Stew with Bok Choy
Equipment
- Slow Cooker
Ingredients
- 1.5 pounds beef stew meat, cut into cubes
- 1/4 cup soy sauce
- 2 tablespoons grated fresh ginger
- 3 garlic cloves, minced
- 1 onion, diced
- 2 carrots, sliced
- 2 cups beef broth
- 1 bunch bok choy, chopped
- 2 tablespoons cornstarch
- 2 green onions, sliced
Instructions
- Add the beef stew meat, onion, carrots, ginger, garlic, soy sauce, and beef broth to the slow cooker. Stir to combine.
- Cover and cook on low for 7 to 8 hours until the beef is tender.
- In the last 30 minutes of cooking, stir in the bok choy.
- Mix the cornstarch with 2 tablespoons of water, then stir the slurry into the stew to thicken the broth.
- Serve the stew in bowls topped with the sliced green onions.
Notes
Add the bok choy only in the final half hour so the leaves stay green and the stems keep a light crunch. If the broth tastes too salty from the soy, stir in a splash of water before serving. Leftovers reheat well on the stovetop with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker
Cuisine: Asian
Equipment: Slow Cooker