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Challenge: Slow Cooker to the Rescue

Slow Cooker Asian Beef Stew with Bok Choy and Carrots

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A hearty, weeknight meal without being super heavy!

Slow Cooker Asian Beef Stew with Bok Choy and Carrots


  • 3 lbs. stew beef (or chuck roast)
  • ⅓ cup fresh ginger, finely chopped
  • 3 cloves of garlic, minced
  • 1 onion, diced
  • 5 carrots, peeled and cut in half
  • 1 cup low-sodium beef broth
  • ¼ cup soy sauce
  • 1 head of bok choy, roughly chopped (discard the larger white ends)
  • 3 scallions, chopped
  • Brown rice or noodles for serving


  1. Combine everything in the slow cooker up until (and including) the soy sauce. Leave the bok choy and scallions out.
  2. 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)
  3. 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
  4. Serve over brown rice or noodles.

Recipe Tags

Note: Don't add any additional salt to this recipe! Soy sauce and beef broth give this dish enough salt as it is.

This recipe originally appeared on Christen in the Kitchen.

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