Best Slow Cooker Korean Beef Stew Recipes

SLOW-COOKER KOREAN BEEF STEW

Slow-Cooker Korean Beef Stew image

Fill the slow cooker in just 10 minutes in the morning, and this Asian-inspired beef stew will be ready when you get home from work. All you'll need to do is cook the rice!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h30m

Yield 6

Number Of Ingredients 12

Ingredients

2 lb beef stew meat, cut into 1-inch pieces
1 bag (16 oz) ready-to-eat baby-cut carrots
6 green onions, cut into 1-inch pieces
2 cloves garlic, chopped
1/2 cup tomato juice
1/4 cup soy sauce
3 tablespoons sugar
2 tablespoons sesame or vegetable oil
1/4 teaspoon pepper
2 teaspoons cornstarch
4 teaspoons cold water
3 cups hot cooked rice

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef, carrots, onions, garlic, tomato juice, soy sauce, sugar, oil and pepper.
Cover; cook on Low heat setting 9 to 11 hours (or on High setting 4 hours 30 minutes to 5 hours 30 minutes).
In small bowl, mix cornstarch and cold water until blended; stir into beef mixture in slow cooker. If cooking on Low heat setting, increase to High. Cover; cook about 20 minutes longer or until mixture is slightly thickened. Serve with rice.

Nutrition Facts : Calories 470, Carbohydrate 39 g, Cholesterol 80 mg, Fat 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 11 g, TransFat 1/2 g

SLOW COOKER KOREAN BEEF STEW

Slow Cooker Korean Beef Stew image

Make and share this Slow Cooker Korean Beef Stew recipe from Food.com.

Provided by Pinay0618

Categories Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 642.2, Fat 41.6, SaturatedFat 16, Cholesterol 156.5, Sodium 1560.4, Carbohydrate 19.4, Fiber 2.3, Sugar 12.7, Protein 44.9