This week's recipe is an Asian slow cooker recipe. I used black garlic, which I never used before. If you don't know what it is, it is an aged garlic. Visit Black Garlic on Wikipedia to get more information. It is used in Asian cuisine, and I found it at our local Kimberton Whole Foods. You can also find it on Amazon (see below for options from Amazon) under their pantry section. The image below is what the black garlic looks like when peeled. Strange looking, right? I found it was carmelized and was quite sticky.
The black garlic was not the only unique ingredient in this Asian Ginger Beef Stew recipe. I also used Asian chili paste. It wasn't too spicy but added a nice zing to the dish. I used regular bok choy, but if you want, you could use baby bok choy. The water chestnuts gave the recipe a nice crunch and did not disintegrate in the slow cooker. The Shataki mushrooms gave a mild taste and did not take away from the other more pronounced flavors. Feel free to follow along and try the dish yourself.
Asian Ginger Beef Stew Slow Cooker Ingredients:
2 tablespoon sesame seed oil or avocado oil
1.5 lb of beef chuck cubes 1 inch in size
3 green onion cut into ½ inch slices
3 Black Garlic pieces minced
1 cup chicken broth
½ cup of water
¼ cup Gluten Free Soy Sauce
1 tablespoon Ground Ginger
1 teaspoon Asian chili paste
1 head of bok choy, cleaned, trimmed, cut into 1-inch pieces, no white stems
1 can (small) of water chestnuts
1 packet of dried Shataki mushrooms washed and cut into 2-inch pieces
Asian Ginger Beef Stew Slow Cooker Instructions:
Heat the Instant Pot or a skillet with the oil. Note: Sesame Seed oil has a low smoke point. If you don't want to use it, feel free to use avocado oil. Then add beef chuck cubes and brown. Transfer or keep in the Instant Pot. If you don't have an Instant Pot, you can sere the meat in a skillet and then transfer to your slow cooker.
Add the broth, green onion, garlic, water, gluten-free soy sauce, ginger, Asian chili sauce, water chestnut, and shitake mushrooms.
Cook for 8 hours on low or 4 hours on high.
Serve with rice noodles if you are on a Gluten-Free Diet. Or, you can eat it as is without any noodles. Let it sit for a few minutes. It should thicken up a bit.
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Ingredients
- 2 tablespoon sesame seed oil or avocado oil
- 1.5 lb of beef chuck cubes 1 inch in size
- 3 green onion cut into ½ inch slices
- 3 Black Garlic pieces minced
- 1 cup chicken broth
- ½ cup of water
- ¼ cup Gluten Free Soy Sauce
- 1 tablespoon ground Ginger
- 1 teaspoon Asian chili paste
- 1 head of bok choy, cleaned, trimmed, cut into 1-inch pieces, no white stems
- 1 can (small) of water chestnuts
- 1 packet of Shataki mushrooms washed and cut into 2-inch pieces
Instructions
- Heat the Instant Pot or a skillet with the oil. Note: Sesame Seed oil has a low smoke point. If you don't want to use it, feel free to use avocado oil. Then add beef chuck cubes and brown. Transfer or keep in the Instant Pot. If you don't have an Instant Pot, you can sere the meat in a skillet and then transfer to your slow cooker.
- Add the broth, green onion, garlic, water, Gluten Free soy sauce, ginger, Asian chili sauce, water chestnut, and shitake mushrooms.
- Cook for 8 hours on low or 4 hours on high.
- Serve with rice noodles if you are on a Gluten-Free Diet. Or, you can eat it as is without any noodles. Let it sit for a few minutes. It should thicken up a bit.
That's it! Super easy recipe, right? What do you think? Is it something you would try? Please leave a comment below. I would love to hear from you. Being it is a slow cooker recipe, it is easy to assemble. It's an excellent dish for weeknight meals or weekend family gatherings.
Visit our other slow cooker recipes.
