This Slow Cooker Orange and Ginger Beef Stew is a comforting take on Calgary Ginger Beef—tender, succulent beef simmered in a rich gravy with gentle notes of orange and ginger.
Ginger Beef is a Canadian comfort-food classic I first discovered while living in Canada.
One of the first things I did after arriving was browse the recipe sections of every magazine and bookstore I could find. Canada’s culinary diversity immediately impressed me: Canadian, American, Quebecois and French food publications all sharing seasonal produce and regional inspiration.
That abundance of choices made it hard to pick just one or two magazines, but I eventually chose a Canadian Living slow-cooker special. Canada’s cold winters practically demand slow-cooked, comforting meals—so I dove in.
The very first recipe I tried from that collection was this Slow Cooker Ginger Beef. It delivered exactly what I hoped for: delicious, warming, and easy to prepare.
A few things I love about this stew: the orange and ginger are present but never overpowering, adding depth and brightness to melt-in-your-mouth beef. If you haven’t tried this flavor pairing before, it’s a gentle introduction that works well in a slow-cooked dish.
For balance, use reduced-sodium soy sauce and beef broth so the stew doesn’t become too salty. Taste and adjust salt at the end if needed. Fresh cilantro and scallions finish the dish nicely and bring a fresh contrast to the savory sauce—don’t skip them.
Notes on this Ginger Beef Stew
The orange and ginger provide a subtle aromatic lift rather than dominating the dish. Use reduced-sodium products if possible, and add extra salt only after tasting. Finish with cilantro and scallions for brightness and texture.
If you make this Slow Cooker Ginger Beef Stew, please rate the recipe and share your experience in the comments. I love hearing from readers!
Slow Cooker Orange and Ginger Beef Stew
This Slow Cooker Orange and Ginger Beef Stew is a comforting twist on Calgary Ginger Beef. Succulent beef in a rich gravy with gentle orange and ginger notes.
Main Course
American, Canadian
asian fusion, beef stew, Canadian recipes, comfort food, ginger beef, orange marmalade, slow cooker beef stew, slow cooker recipes
Ingredients
- 2 lbs boneless beef pot roast / stew beef 900 g
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp fresh ginger peeled and minced
- 2 tbsp orange marmalade
- 1 tbsp coconut sugar or packed brown sugar
- 1 tbsp five-spice powder also known as Chinese five-spice
- 1 tbsp orange zest
- ½ cup orange juice about 2 fresh oranges
- 2 tbsp salt-reduced soy sauce use tamari for gluten-free
- 1 cup sodium-reduced beef broth
- 4 cups baby bok choy, cored and chopped 200 g, 7 oz
- 2 tbsp cornstarch
- 3 scallions sliced
- ½ cup fresh cilantro leaves torn
- salt and pepper to taste
Instructions
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Trim any excess fat from the beef (if needed) and cut into cubes.
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In a large slow cooker, combine beef, onion, garlic, ginger, orange marmalade, sugar, five-spice, orange zest, orange juice, soy sauce, and beef broth. Season lightly with salt and pepper.
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Cover and cook on low for 6 to 8 hours, or until the beef is tender.
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Whisk cornstarch with 2 tbsp water and stir into the slow cooker. Add bok choy.
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Cover and cook on high about 15 minutes, until the sauce thickens and the bok choy wilts. Taste and adjust seasoning if needed.
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Serve over rice and top with sliced scallions and torn cilantro.
Recipe Notes
- The orange and ginger add a subtle brightness without overpowering the dish—perfect if you’re new to this flavor pairing.
- Use reduced-sodium soy sauce and broth to avoid an overly salty result; add extra salt only after tasting.
- Cilantro and scallions finish the dish and provide freshness—don’t skip them.
- Recipe slightly adapted from Canadian Living magazine “Easy Does It – Slow Cooker Special 2015”