I’m on a little bit of a slow cooker kick lately. We had some pork tenderloin in it the other night, then I cooked up this Asian Beef Stew with Bok Choy and Carrots. It’s delicious and hearty, without being super thick and gravy-like.
I actually made this the day before, cooled it down a bit then stored it in the fridge overnight. Sometimes slow cooker stews and soups are much better the second day, which I think this was. I adapted this Asian Beef Stew from a short ribs recipe I found in Real Simple magazine. My version uses regular stew meat instead of beef short ribs (which have been really hit or miss for me at our grocery store – way too much fat!).
A quick note on this recipe: Do not add any additional salt! The soy sauce and beef broth are salty enough so you certainly don’t need any additional salt in this recipe. I even bought low-sodium broth (which I highly recommend for all recipes) and it was plenty salty.
Read on for the recipe and stay tuned for a great Super Bowl slow cooker recipe coming tomorrow!
- 3 lbs. stew beef (or chuck roast)
- 1/3 cup ginger, finely chopped
- 3 cloves of garlic, minced
- 1 onion, diced
- 5 carrots, peeled and cut in half
- 1 cup low-sodium beef broth
- 1/4 cup soy sauce
- 1 head of bok choy, roughly chopped (discard the larger white ends)
- 3 scallions, chopped
- Brown rice or noodles for serving
- Combine everything in the slow cooker up until (and including) the soy sauce. Leave the bok choy and scallions out.
- Heat the mixture on high in the slow cooker for about 4 hours or until the beef is tender. (You can also do 6-8 hours on low, depending on how hot your slow cooker is)
- Stir in the bok choy and scallions and cook on low for about 15 minutes until everything is hot all the way through. You want the bok choy still a little crunchy to give the stew some texture.
- Serve over brown rice or noodles.