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

Name: Slow-Cooker Spicy Korean Beef Stew | America's Test Kitchen
Total time: 420 min
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

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Korean flavors make this stew stand out.

Keywords

Korean
Slow Cooker
Asia
Meat
Main Courses
Stews
Beef

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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