YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: 2 hours 30 minutes
SLOW COOKER: 8 hours 30 minutes to 10 hours 30 minutes | PRESSURE COOKER: 40 minutes
• 1 tablespoon avocado oil or coconut oil
• 1 large onion, sliced
• 4 cloves garlic, sliced
• 1 (1-inch) piece fresh ginger, peeled and grated
• ½ teaspoon Chinese five-spice powder
• 2 cups Basic Beef Broth, Chicken Broth, or water
• ½ cup dry sherry or rice wine
• ¼ cup coconut aminos
• 3 pounds beef stew meat or beef chuck, cut into 1-inch pieces
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 1 tablespoon tapioca starch
• 1½ pounds sweet potatoes, peeled and chopped
• ½ pound baby bok choy, halved
• 1 teaspoon fish sauce
• 3 to 4 green onions, sliced on the diagonal, for garnish
1. In a large, heavy-bottomed pot with a lid, heat the oil over medium-high heat. When the oil is shimmering, add the onion and sauté until nicely browned, 5 to 6 minutes. Add the garlic, ginger, and Chinese five-spice and sauté for another 30 seconds, until fragrant.
2. Add the broth, sherry, and coconut aminos and bring to a boil. Season the beef with the salt and pepper and add it to the pot. Reduce the heat to low so that the liquid is just barely simmering. Cover and cook for 1½ to 2 hours, until the beef is fork-tender.
3. In a small bowl, whisk together the tapioca starch with 1 cup of the stew liquid to create a slurry. Pour the slurry into the stew and stir.
4. Add the sweet potatoes and simmer for another 20 minutes, or until the potatoes are tender.
5. Add the bok choy and fish sauce and cook for another 5 minutes, until the bok choy is tender.
6. Serve the stew garnished with sliced green onions.
Slow Cooker Instructions: After completing Step 1, transfer the contents of the pot to a slow cooker. Season the beef with the salt and pepper and add it to the slow cooker, along with the broth, sherry, coconut aminos, and sweet potatoes. Cook on low for 8 to 10 hours, until the beef is fork-tender. Turn the heat up to high and complete Step 3, then proceed with Step 5.
Pressure Cooker Instructions: After completing Step 1, transfer the contents of the pot to a pressure cooker. Season the beef with the salt and pepper and add it to the slow cooker, along with the broth, sherry, coconut aminos, and sweet potatoes. Secure the lid and cook at high pressure for 30 minutes. Quick-release the pressure and open the lid. Switch to the sauté function and complete Step 3, then proceed with Step 5.
