Hoisin sauce, Shaoxing rice wine and soy sauce, along with garlic and ginger, infuse this slow cooker beef stew with rich Chinese-inspired flavor. Bok choy adds freshness at the end and rice rounds out the meal.

Slow-Cooker Beef and Bok Choy

leeks

garlic,

jalapeno

all-purpose flour

beef chuck roast,

hoisin sauce

Shaoxing rice wine, mirin or dry sherry

soy sauce

brown sugar

baby bok choy,

white rice,

Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat.

Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice.

I made this mostly as described here in my Instant Pot in slow-cook mode for 7 hours.  I didn't use a red jalapeno, I used a green one instead.  I couldn't taste any heat, but that's okay.  At first, I thought the meat was tough, but after I sliced it, it seemed to have the right amount of chewiness.  Someone said it was too sweet, but it was just right for me.  Also, my leeks were not mushy.  I will definitely make this again, probably for a potluck.

My daughter and I were very disappointed.  Sauce was too thin and lacked taste.  It was expensive and not eaten.

This was really delicious. I did make some adjustments. I cut up the meat into stew pieces and then instead of layering the vegetables on the bottom I mixed it all up (flour, and sauce). I chopped the ginger and garlic which really helped the flavors really stand out. I then cooked on low for 6 hours. I think next time I will reduce the brown sugar to 1 TBSP. I think it needed some heat, but sriracha was a good addition when I served myself, without making it spicy for the kids. My toddlers all gobbled it up! 

I wasn’t able to get this into a crockpot early enough in the day, but followed the ingredients with a Dutch oven and slow braise and still got great results!

Added more garlic, and a huge chunk of ginger, both peeled. Did 20min in an Instapot.  Ended up taking the meat out to rest. Blended the rest to keep flavors per other reviews saying it’s a mild taste, back to heat to simmer and thicken. Added bok choy last minute. 

I was so excited to try this recipe! The ingredients sound like they would be delicious together. It turned out bland and the leeks were so mushy…I was so sad! Thinking the sauce ingredients could be doubled with no water and cook for maybe 6 hours instead of 7 1/2? 

Meh. Flavors were too mellow despite  adding Chinese 5 spice, as well as lots of minced ginger and garlic, per other reviewers suggestions. Expensive ingredients for a mediocre meal=not making this again. <br />

I doubled this recipe because 1.5 pounds of beef is not much for a family.  So, I used more ginger, doubled the other flavorings but kept the vegetables the same as written.   In the end, it was very good and everyone really loved it.  Also made a great lunch to following day. 

I don’t think it had enough flavor personally and the meat was cooking for way too long. Also the chopped ginger was not able to be found. I think I’ll try this again but will chop the garlic and the ginger and cook a little bit less. 

Family favorite.  My husband likes it better when I cut the beef up into large cubes and then cook.  If you do this, then make sure to cook for less than 8 hours.

Great recipe!  My family loved it.  Followed the recipe with no changes.  Highly recommend.

This was easy and tasted great.  I agree that next time I will peel and mince the garlic and ginger.  Hard to find after cooking so long.  My hubby is diabetic so I served this over riced cauliflower  which comes in a bag and you can do it raw or cook it. For those of you who do not have access to Trader Joe's grocery stores, it is cauliflower that is cut small to resemble rice. 

I have made this 3 times and I absolutely love it!!  So easy to make too!!

Whenever a recipe has rave reviews and one awful review I think that reviewer must have made a mistake or be an awful cook.  But here I am leaving a terrible review on this recipe.  The beef was very tender, but the rest was soggy, bland, and flavorless. The sauce smelled so good going into the slow-cooker, but hours of cooking drained it's flavor and made it dreadful.

My husband had been dreaded this recipe all week(I meal plan and post the weekly menu).  I have been making it a goal to try out at least 1 new recipe a week so we don't fall into the same ol' same ol' routine.  Anyways, so Beef and Bok Choy  night came up and he was a huge fan!  I enjoyed making it-it is very easy for a tasty crock pot recipe-not much prep ahead of time which I love, and everything just really came together nicely.  I also think it would work well if you subbed broccoli for the bok choy.  I also plan to peel the garlic and ginger next time because it was kinda a pain to find it =)  But really it was just a nice dinner!

I'm very picky with slow cooker recipes. I find most to smell great while cooking and end up tasting bland with runny sauces or charred meats. This was fairly easy to prep compared to some slow-cooker recipes that require you to brown meat and saute vegetables. The meat was tender, the sauce was nice and thick (maybe thanks to the flour? I'll have to try that trick in other slow cooker recipes) and it tasted great. My whole family liked it. A definite keeper.

I made this and it was great.  It smelled great all day.  Hubby took it to work and smelled so good everyone asked for the recipe.

I made this last night and it was very good. The beef melted in your mouth and the flavor was delightful. Will definitely make this again. Also, so easy to make. I went to lunch with a friend and had nothing to prepare when I got home which was a treat in itself.

slow-cooker beef and bok choy

Prep Time: 25 minutes

Cook Time: 7 hours, 35 minutes

Total: 8 hours

Servings: 4

Author : Food Network Kitchen

Ingredients

Instructions

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