Slow Cooker Asian Grass-Fed Beef Stew – Leading Authority in Naturopathic Endocrinology
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Slow Cooker Asian Grass-Fed Beef Stew



  • 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


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.

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