Slow Cooker Korean Beef Stew PT220M https://img2.recipesrun.com/201907/2019/0927/00/7/163191/300x200x90.jpg Napa cabbage and thinly-sliced sour pickles add texture and tang to this hearty stew. Searing the pieces of beef chuck before putting them in the slow cooker gives the stew a rich flavor. Spoon steamed rice into bowls. Ladle the stew over and around the rice. Top with the beans sprouts, a drizzle of sesame oil and the sliced scallions and serve. 6 servings Ingredients: freshly ground pepper salt 1/2 cup thinly sliced sour pickles 4 cups coarsely chopped Napa cabbage 1 tbsp. cornstarch 2 cups mung bean sprouts 2 large jalapenos 6 cloves large garlic 2 red onions, quartered through the core 1 quart beef stock or low-sodium broth 1/4 cup dry white wine 1/4 cup sugar 1/4 cup soy sauce 1 tbsp. vegetable oil 3 pounds trimmed beef chuck, cut into 3-inch pieces