Slow Cooker Orange and Ginger Beef Stew

By Gazelle

Ingredients

• 900 g boneless beef pot roast, (top or bottom blade, or cross rib)
• 1 onion, chopped
• 2 tbsp minced fresh ginger
• 2 tbsp orange marmalade
• 2 tbsp sodium-reduced soy sauce
• 1 tbsp packed brown sugar
• 1 tbsp five-spice powder
• 1 tbsp grated orange zest
• 2 cloves garlic, sliced
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 cup sodium-reduced beef broth
• 1/2 cup orange juice
• 2 tbsp cornstarch
• 4 cups chopped cored quartered baby bok choy, (about 200 g)
• 3 green onions, sliced
• 1/4 cup fresh cilantro leaves, torn

Preparation

Step 1

Trim any excess fat and sinew from beef; cut into 1-inch (2.5 cm) pieces.

In slow cooker, combine beef, onion, ginger, marmalade, soy sauce, brown sugar, five-spice powder, orange zest, garlic, salt and pepper; stir in broth and orange juice. Cover and cook on low for 8 hours.

Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Stir in bok choy. Cover and cook on high until slightly thickened and bok choy is wilted, about 10 minutes. Stir in green onions and cilantro.