Ginger-Soy Beef Stew with Bok Choy and Shiitakes
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch pieces
- 1/3 cup soy sauce
- 3 tablespoons grated fresh ginger
- 4 cloves garlic, minced
- 1 small onion, diced
- 4 cups beef broth
- 8 ounces shiitake mushrooms, stems removed and caps sliced
- 3 heads baby bok choy, quartered lengthwise
- 2 green onions, sliced
Instructions
- Add the beef stew meat, soy sauce, grated ginger, minced garlic, diced onion, and beef broth to the slow cooker. Stir once to combine.
- Place the sliced shiitake mushrooms on top of the beef mixture. Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
- Stir in the quartered baby bok choy. Cover and cook for 15 more minutes until the bok choy is bright green and slightly softened.
- Ladle the stew into bowls and top each serving with sliced green onions.
Notes
Add the bok choy only in the final minutes so it keeps some crunch instead of turning mushy. If the broth tastes too salty after cooking, 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, Knife, Cutting Board
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board