Slow Cooker Miso Beef & Noodles

Beef is slowly cooked in a fragrant sauce with ginger, garlic & miso paste then mushrooms & Asian greens are added towards then end and served with green onions & lo mein noodles. Such a cozy, warming meal.

Prep Time15

Cook Time8

Total Time8 15

Servings:

Calories: 528kcal

1 tablespoon olive oil
2 lbs (907g) chuck roast, trimmed of excess fat, cubed
2 cups (500ml) beef broth
1/4 cup (60ml) dry sherry
1/4 cup (60ml) white miso paste
4 garlic cloves, minced
1 tablespoon finely grated ginger
1 tablespoon brown sugar
8 oz (226g) fresh shiitake mushrooms, trimmed of stems (or use dried shiitake) (see note)
4 baby Shanghai bok choy, quartered
8 green onions, trimmed & cut into 1-inch/2.5cm lengths
10 oz (283g) package of lo mein noodles cooked according to package directions
Toasted sesame seeds for garnish

Heat the oil in a large frying pan over medium-high heat. Brown the beef in batches for about 5 minutes per batch until browned all over. Add to a slow cooker. You can skip this step & put the uncooked beef straight into the cooker.
Add broth, sherry, miso, garlic, ginger & sugar. Cook on high for 4 to 6 hours or low 8 to 10 hours until beef is very tender.
Add the mushrooms & bok choy ; stir. Cook, covered for 10 to 20 minutes until bok choy is bright & just cooked. Add the scallions and stir to combine.
Arrange the hot noodles in warmed serving bowls. Spoon in the beef, veggies & broth. Sprinkle with sesame seeds.

Notes

• You can replace the lo mein noodles with spaghetti or any noodle you choose.
• If fresh shiitake mushrooms aren’t available you can sub dried shiitake, just soak them first or use any mushroom you prefer.
• Switch out bok choy for broccoli or snow peas. This was intended to be an easy, meal with simple yet bold flavors. Don’t add more than two different veg, three if you count the green onions.

Nutrition