Ginger-Soy Beef Stew with Carrots and Bok Choy
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 1 pound ground beef
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 4 medium carrots, sliced into rounds
- 4 cups beef broth
- 1/4 cup soy sauce
- 4 baby bok choy, chopped
- Salt and black pepper
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the onion, garlic, and ginger. Cook for 2 minutes until the onion softens and the mixture smells fragrant.
- Add the carrots, beef broth, and soy sauce. Bring the stew to a simmer, then reduce the heat and cook for 20 minutes until the carrots are tender.
- Taste and season with salt and black pepper. Stir in the bok choy and cook for 3 more minutes until it turns bright green and slightly wilted.
Notes
Cook the stew without the bok choy if you plan to freeze it, then add fresh bok choy during reheating so it keeps its crunch. The broth thickens slightly after freezing, so add a splash of water when warming. This version pairs well with rice or noodles served on the side.
Course: Main Course
Cuisine: Asian
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: Asian
Equipment: Large Pot, Wooden Spoon, Knife