Slow-Cooker Spicy Korean Beef Stew

Name: Slow-Cooker Spicy Korean Beef Stew
Yield: Serves 6 to 8
Cuisine: Asia, Korean
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

2 comments

Korean flavors make this stew stand out.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES6 to 8

TIME9 to 10 hours on low or 6 to 7 hours on high

Slow cooker size5 to 7 quarts

WHY THIS RECIPE WORKS

Achieving big, bold flavor in beef stew usually requires browning the meat, a time-consuming task that’s often done in batches. We wanted to streamline the process while still getting beefy flavor. To this end, we found that browning only h...

This is a members' feature.