Slow Cooker Orange and Ginger Beef Stew Slow Cooker Orange and Ginger Beef Stew

Image: Jeff Coulson | Food styling: Melanie Stuparyk | Prop styling: Sabrina Linn

This Asian inspired beef stew has a deep earthy flavour from the five-spice powder and a hint of orange and ginger. Boy choy can be quite sandy, so be sure to wash thoughly before chopping. Serve over brown rice.

  • Prep time 25 minutes
  • Total time 8 hours & 30 minutes
  • Portion size 8 servings



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.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 523 mg
  • Sugars 7 g
  • Protein 23 g
  • Calories 204.0
  • Total fat 7 g
  • Potassium 560 mg
  • Cholesterol 50 mg
  • Saturated fat 3 g
  • Total carbohydrate 13 g


  • Iron 21.0
  • Folate 14.0
  • Calcium 6.0
  • Vitamin A 17.0
  • Vitamin C 32.0
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Lunch & Dinner

Slow Cooker Orange and Ginger Beef Stew