Slow Cooker Korean Beef Stew

Name: Slow Cooker Korean Beef Stew
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 serving(s)
Ingredients: 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 white 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

Submitted by Pinay0618

"Recipe is from Food & Wine."

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Ready In:: 3hrs 30mins
Ingredients:: 15
Serves:: 6

ingredients

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 white 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

directions

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.
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.
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.
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.
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.
MAKE AHEAD The recipe can be prepared through Step 1 and refrigerated overnight. Bring to room temperature and reheat gently.