Photo Credits:;runawayrice


  • 1 tbsp (15 mL) sesame oil
  • 2 lbs (910 g) beef short ribs
  • 1 large red onion, sliced
  • 1 large carrot, sliced
  • 2 stalks celery, sliced
  • 1 cup (250 mL) Shiitake mushrooms, sliced
  • 2 cups (500 mL) baby bok choy
  •  sesame seeds, toasted (optional)
  •  green onion, chopped (optional)


  • 2 tbsp (30 mL) rice wine vinegar
  • 2 tbsp (30 mL) sodium reduced soy sauce
  • 1 tsp (5 mL) Worcestershire sauce
  • 2 tbsp (30 mL) chili garlic sauce (alt: Sriracha or Sambal)
  • 1 carton (900 mL) CAMPBELL’S® Ready to Use 30% Less Sodium Beef Broth
  • 1 clove garlic, chopped
  • ½ cup (125 mL) sodium reduced Hoisin sauce


  • ¼ cup (60 mL) cornstarch
  • ¼ cup (60 mL) water


  1. Heat sesame oil in large nonstick skillet over medium-high heat.
  2. Brown short ribs on all sides and place in the slow cooker, top with vegetables.
  3. Add all sauce ingredients to the skillet and combine well with pan drippings. Pour desired amount of mixture over beef and vegetables.
  4. Cook, covered, on HIGH setting for 3-4 hours or until beef reaches internal temperatures of 165°F (74°C) and is fork-tender.
  5. Transfer vegetables and short ribs to a plate.
  6. Skim any oil from the top of the liquid and discard. Pour liquid into a skillet and bring to a boil. Mix cornstarch and water and add to thicken the sauce.
  7. Drizzle short ribs and vegetables with sauce.
  8. Garnish with toasted sesame seeds and green onions.

Recipe Tips:

  1. If you like your vegetables crunchy, add vegetables to slow cooker when you have 30mins to 1 hour cook time remaining
  2. Use up leftover sauce in a vegetable stir-fry for a delicious quick dinner.
  3. If you don’t own a slow-cooker, cook in a heavy dutch oven pot at 325 ̊F (160 ̊C) in the oven for about 3 hours or until fork tender

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