Slow Cooker Korean Beef Stew

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 3 lbs trimmed beef chuck, cut into 3-inch pieces
• salt & freshly ground black pepper
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1/4 cup dry wine
• 1 quart beef stock or 1 quart low-sodium broth
• 2 medium red onions, quartered through the core
• 6 large garlic cloves, coarsely chopped
• 2 large jalapenos, halved, seeded and sliced 1/2 inch thick
• 2 cups mung bean sprouts
• 1 tablespoon cornstarch
• 4 cups coarsely chopped napa cabbage
• 1/2 cup thinly sliced sour dill pickle
• steamed short-grain rice, toasted sesame oil and 3 thinly sliced scallions, for serving

Recipe

• 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.
• 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 jalapeños to the stew, cover and cook for 1 hour longer, until the meat is very tender.
• 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.
• 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. 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.
• 5 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 make ahead the recipe can be prepared through step 1 and refrigerated overnight. bring to room temperature and reheat gently.