Slow-Cooker Spicy Korean Beef Stew | America's Test Kitchen

Ingredients

• 4 pounds boneless beef chuck-eye roast , pulled apart at seams, trimmed, and cut into 1½-inch pieces
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 onions , chopped fine
• 1/3 cup all-purpose flour
• 2 tablespoons grated fresh ginger
• 3 garlic cloves , minced
• 2 cups beef broth
• 1/2 cup mirin
• 3 cups cabbage kimchi , drained and chopped
• 2 tablespoons sugar
• 1 tablespoon soy sauce , plus extra for seasoning
• 1 tablespoon toasted sesame oil
• 1 ounce (1 cup) bean sprouts
• 4 scallions , sliced thin