Korean Beef & Kimchi Stew

MAKES: 6 servings
If you’ve never tried kimchi—that is, Korean fermented cabbage—before, this stew is the place to start: kimchi is responsible for its amazing depth of flavor and slow-burning heat. Serve it over cauli-rice (shown here) that’s been cooked in the beef’s juices. You’ll fall in love with it.

2 pounds (900 g) beef chuck
1/2 teaspoon fine sea salt, or to taste
1/2 teaspoon ground black pepper, plus more for seasoning the beef
3 tablespoons (45 g/1.6 oz) ghee or other healthy cooking fat, divided
1 small (70 g/2.5 oz) yellow onion, chopped
3 cloves garlic, minced
1 cup (240 ml) bone broth or beef stock
2 tablespoons (30 ml) rice wine or white wine vinegar
2 tablespoons (30 ml) coconut aminos
2 bay leaves
1/2 teaspoon coarse Korean red pepper
1.3 pounds (600 g) kimchi (make your own, shown here)
Suggested side: cauli-rice (shown here)
2 tablespoons (30 ml) toasted sesame oil
2 tablespoons (18 g/0.6 oz) sesame seeds
2 medium (30 g/1.1 oz) spring onions, sliced


Preheat the slow cooker. Cut the beef into 11/2-inch (4-cm) chunks, and season with salt and pepper. To brown the beef, grease a large heavy-based saucepan or Dutch oven with half of the ghee. Cook the beef in batches until browned on all sides and transfer to the slow cooker.
Grease the saucepan with the remaining ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic and cook for a minute. Pour in the bone broth, rice wine, and coconut aminos. Bring to a boil, scraping the browned bits off the bottom. Pour into the slow cooker over the browned beef. Add the bay leaves, 1/2 teaspoon of black pepper, Korean red pepper, and kimchi. Stir to combine, cover with a lid, and cook for 4 hours on high or for 8 hours on low.
If serving with cauli-rice, ladle 1 to 2 cups (120 to 240 ml) of the cooking juices from the slow cooker into a saucepan with uncooked cauliflower rice, and cook for 5 to 8 minutes over medium heat.
To serve, drizzle with the sesame oil and sprinkle with the sesame seeds and spring onion. To store, let it cool, and refrigerate for up to 4 days or freeze for up to 3 months.
Total carbs: 6.9 g / Fiber: 2.7 g / Net carbs: 4.2 g / Protein: 32.1 g / Fat: 41.1 g / Energy: 540 kcal
Macronutrient ratio: Calories from carbs (3%), protein (25%), fat (72%)