Korean Beef Stew Recipe
This Korean Beef Stew has the traditional stew ingredients of beef chuck, carrots, and onions. But, then - oh then - it has garlic, ginger, soy sauce, sesame oil, cilantro, and brown sugar for the most unbelievable flavor. It's a symphony in your mouth with warm spice from the garlic and ginger, saltiness from the soy, and nuttiness from the sesame oil. Finally, you get sweetness from the brown sugar and brightness from the cilantro. It's magic!
Servings 6 servings
Ingredients
- 1 cup diced carrots
- 1 cup diced onion 2 small yellow onions or 1 large
- ¾ cup Fresh Cilantro chopped
- 2 inches Ginger Root 2 tablespoons minced
- 3 cloves Garlic
- ½ cup soy sauce
- ¼ cup white wine or rice vinegar
- ¼ cup Brown Sugar
- 3 tablespoon sesame oil
- ¼ cup Cornstarch
- 2 pounds Beef Chuck
- ½ teaspoon Ground Black Pepper
- 3 cups Beef Broth
Instructions
Prep Ahead Steps for your Beef Stew
- Peel and dice the carrots. Peel and dice the onion. Chop the cilantro. Reserve some of the cilantro for garnish. If you are doing this step a day or more ahead, add all of these to a storage container or bag. (you can also store these right in the slow cooker insert in the fridge!)
- Cut the beef into 2-3 inch chunks and add to the slow cooker.
- Peel the garlic. Then peel the ginger by scraping off the skin using a spoon. Rough chop the ginger. Add the garlic cloves, chopped ginger, soy sauce, vinegar, brown sugar, and sesame oil to a mini food processor. Last, add the cornstarch. Pulse to get it going and then puree until all chopped up. Pour over the beef in the pot.
Cook the Beef Stew
- Add the carrots, onion, garlic, ginger, and cilantro to the slow cooker with the beef and sauce. Pour in the broth, then stir to combine. Set the slow cooker to LOW for 8-10 hours depending on your schedule.
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