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

Slow Cooker Korean Beef Stew

4.7

( By Lori )

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.

01 Information

Grade medium
Serving 6 servings
Prep Time 30 Mins
Cook Time 190 Mins
Total Time 220 Mins

02 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

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03 Method

Step 1

In a very large skillet, heat the oil. Season the meat with salt and pepper and sear the pieces over moderately high heat until richly browned all over. Transfer the meat to a large slow cooker, turn it to high and cover.
Step 2

Wipe out the skillet and return it to the burner. Add the soy sauce, sugar, wine, and stock and bring to a boil. Pour the mixture into the slow cooker. Add the onions, cover and cook for 2 hours. Add the garlic and jalapenos to the stew, cover and cook for 1 hour longer, until the meat is very tender.
Step 3

Meanwhile, bring a medium saucepan of water to a boil. Add the bean sprouts and blanch for 30 seconds; drain. Put the cornstarch in a bowl and whisk in 1/2 cup of the liquid from the cooker.
Step 4

With a slotted spoon, pick out and discard the onions. Transfer the meat to a large bowl. Whisk the cornstarch mixture, then whisk it into the stew, cover and let simmer for 2 minutes.
Step 5

With 2 forks, very coarsely shred the meat. Return the meat to the cooker. Add the Napa cabbage and pickles to the cooker, cover and cook until the cabbage is just wilted about 5 minutes. Turn the cooker off.
Step 6

Spoon steamed rice into bowls. Ladle the stew over and around the rice. Top with the beans sprouts and serve.

04 Author

Lori

647 Recipes

Slow Cooker Korean Beef Stew

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