Slow-Cooker Asian Short Rib Stew

Justin Chapple
Updated
Get the recipe for Slow-Cooker Asian Short Rib Stew.

Ingredients

  • 3 pounds boneless beef short ribs, cut into 2-inch pieces

  • ? cup finely chopped fresh ginger

  • ¼ cup soy sauce

  • 6 cloves garlic, finely chopped

  • 2½ tablespoons toasted sesame oil

  • Kosher salt and black pepper

  • 3 carrots, cut into 3-inch pieces

  • 3 red onions, cut into wedges

  • 1 cup low-sodium beef broth

  • 1 pound baby bok choy (3 medium heads), coarsely chopped

  • 4 scallions, sliced, plus more for serving

  • 2½ tablespoons white vinegar

  • Steamed rice or noodles, for serving

Nutrition

Calories 410

Fat 24g

Sat Fat 9g

Cholesterol 90mg

Sodium 970mg

Protein 35g

Carbohydrate 13g

Sugar 5g

Fiber 3g

Iron 5mg

Calcium 132mg

Directions

  1. Combine the short ribs, ginger, soy sauce, garlic, sesame oil, and ¾ teaspoon 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. Spoon off the fat from the slow cooker. Stir in the bok choy, scallions, and vinegar until the bok choy is wilted. Serve the stew in bowls topped with additional sliced scallions, along with the rice or noodles.

Yields: Serves 6