Slow-Cooker Asian Short Rib Stew

Recipe from Real Simple February 2016 magazine

Ingredients:
3 lbs boneless beef short ribs, cut into 2 inch pieces
1/3 cup finely chopped ginger (I hate ginger so I leave out)
1/4 cup soy sauce
6 cloves garlic, finely chopped
2 1/2 T. toasted sesame oil
salt and pepper
3 carrots, cut into 3 inch pieces (I usually use 5)
3 red onions, cut into wedges
1 cup beef broth
1 lb baby bok choy (3 medium heads), coursely chopped (again, I leave out)
4 scallions, sliced, plus more for serving
2 1/2 T. white vinegar
Steamed rice and/or noodles for serving (I like to use round udon noodles)

Instructions:
Combine the short ribs, ginger, soy sauce, garlic, sesame oil and 3/4 t. each salt and pepper in a 6-quart slow cooker and mix well. Add the carrots, onions, and broth and stir to combine. Cover and cook until the beef is tender, on low for 6-7 hours or high for 4-5 hours.

Spoon off the fat from the slow cooker(have never had to do this). Stir in the bok choy, scallions, and vinegar until the bok choy is wilted. Serve the stew in bowls topped with sliced scallions, along with rice and/or noodles.