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Slow Cooker Asian Style Beef Stew

OH I love this stew! I have tried different variations and this is definitely my favorite! It’s so healthy and satisfying. I use grassfed beef which is full of healthy fats and coconut oil and kimchi is full of healthy probiotics to make your gut happy. Make extra to freeze or have for lunches! If you have never made homemade kimchi, I highly recommend trying it out. But if today is not the day then try some from the Brinery or from the Korean market on Packard in Ann Arbor, The Galleria.  You can totally substitute Tempeh for the beef.  So if you are vegan or just looking to make it meat free give that a try!


  • 2 lbs Beef Stew Meat or Tempeh
  • 2 TBS Coconut Oil
  • 4 Carrots Peeled & Chopped into 2 inch pieces
  • 1 Onion Chopped Roughly
  • 4 Garlic Cloves Minced
  • 1-2 inch chunk Ginger sliced into 4-6 pieces
  • 1 Pear Chopped Roughly
  • 1 Sweet Potato Chopped big
  • 5 Cups Chicken Broth or Beef or Vegetable
  • 1/2 Cup Coconut Aminos or Soy Sauce
  • 1/8 cup Sesame Oil
  • 2 tsp cumin
  • 2 tsp coriander
  • Garnish
  • 3 Green Scallions
  • Bunch Cilantro


Toss the meat with salt pepper the cumin, and the coriander. Melt the Coconut oil and Brown the meat in batches. Remove it and sauté the onion and carrots until the onion in translucent. Then add the garlic and ginger and stir until you can smell the garlic. Be careful not to burn it. Then add all the other stew ingredients. Cook on low for at least 8 hours.

Once it’s done garnish with chopped scallion, cilantro, and serve with a side of kimchi.

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