Slow Cooker Orange and Ginger Beef Stew
True to my food-loving-self, one of the first things I did when I arrived in Canada was to check the food magazines section of about every seller I came across. Naturally. And I was so happy to see so much diversity!
They have Canadian ones, American ones and because I live in Quebec, Quebecker and French ones too. OH MY! And all the recipes, and produces used are in season! I think I’ve been distorted by Australia on this one (check this post to understand why) but it feels great!
Anyway, picking just one or two was difficult. I obviously wanted to take them all. I finally settled on two Canadian Living specials, including one featuring 93 easy slow-cooker recipes. See what happened in my head? Canada = cold = slow-cooker = comforting.
And I was right! The first recipe I tried (this one!) was 1. delicious 2. very comforting. Thank you Canadian Living! (by the way, you could still get your hands on it if you wanted to. The cover says it will be displayed until February 23, 2016. It’s called “Easy Does It”) #notsponsored haha
Just a few notes about the recipe itself. The orange and ginger flavors are not too empowering, which is great. They just add a nice touch to the melt-in-your mouth meat. So if you’re new to this combination of flavors, don’t be afraid to give it a try.
I think it’s really important to use reduced sodium soy sauce and stock because it might be too salty otherwise. That’s why I recommend adding some salt only in the end, if needed.
Also, the cilantro and scallions really complete this dish so don’t skip them. Other than that, the recipe is pretty straight-forward! Enjoy 🙂
Cal: 295 - Protein: 34g - Fat: 10.7g - Carbs: 18.2g - Fiber: 1.6g - Sugar: 8.9g
WW Old Points: 8 pts - Points+: 6 pts
- 2 lbs - 900 g boneless beef pot roast / stew beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and minced
- 2 tbsp orange marmalade
- 1 tbsp coconut sugar or packed brown sugar
- 1 tbsp five-spice powder (also know as Chinese five-spice)
- 1 tbsp orange zest
- 1/2 cup orange juice (about 2 fresh oranges)
- 2 tbsp salt-reduced soy sauce (omitted because I didn't have any) - tamari for GF
- 1 cup sodium-reduced beef broth
- 4 cups (about 7 oz - 200 g) baby bok choy, cored and chopped
- 2 tbsp cornstarch
- 3 scallions, sliced
- 1/2 cup fresh cilantro leaves, torn
- salt and pepper to taste
- If you didn't buy pre-cut meat, start by trimming any excess fat from beef and cut into cubes.
- In a large slow-cooker (this is the one I use), combine beef, onion, garlic, ginger, orange marmalade, sugar, five-spice, orange zest, orange juice, soy sauce and broth. Season lightly with salt and pepper.
- Cover and cook on low for 6 to 8 hours, or until beef is tender.
- Whisk cornstarch with 2 tbsp water and stir into slow cooker. Stir in bok choy.
- Cover and cook on high for about 15 minutes or until sauce has thickened and boy choy is wilted. Taste and adjust salt and pepper if needed.
- Serve over rice and top with scallions and cilantro.
- The orange and ginger flavors are not too empowering, which is great. They just add a nice touch to the melt-in-your mouth meat. If you're new to this combination of flavors, don't be afraid to give it a try.
- It's important to use reduced sodium soy sauce and stock because it might be too salty otherwise. Add some salt only in the end, if needed.
- The cilantro and scallions really complete this dish so don't skip them.
Recipe slightly adapted from Canadian Living magazine "Easy Does It - Slow Cooker Special 2015"