Are hormones holding you back this Valentine’s Day? Take this quiz to find out!
February 3, 2016
Fifty Shades of February
February 10, 2016

Slow Cooker Asian Grass-Fed Beef Stew

beef_vegetable_roast

beef_vegetable_roastIngredients:

  • 1 lb lean, grass-fed beef, cut into 2 inch pieces
  • 1/3 cup finely chopped fresh ginger
  • 1/4 cup gluten-free soy sauce
  • 6 cloves garlic, finely chopped
  • 4 tbsp toasted sesame oil
  • Salt and pepper
  • 3 carrots, cut into 3-inch pieces
  • 3 red onions, cut into wedges
  • 1 cup low-sodium beef broth
  • 1 lb baby bok choy, coarsely chopped
  • 4 scallions, sliced, plus more for serving
  • 1 1/2 tbsp white vinegar
  • 3 cups steamed rice

Directions:

1. Combine the beef, ginger, soy sauce, garlic, sesame oil, and 3/4 tsp each salt and pepper in a 6-quart slow cooker and mix well. Add the carrots, onions, and broth and stir to combine. Cover and cook until the beef is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.

2. Stir in the bok choy, scallion, and vinegar and cook until the bok choy is wilted. Serve the stew in bowls topped with additional scallions over rice.

Share Health...Share on Facebook
Facebook
Email this to someone
email
Tweet about this on Twitter
Twitter