Beef stew gets a bold twist with this Asian-inspired recipe. Topping the stew with kimchi adds even more flavor.
SLOW COOKER SIZE: MEDIUM
4 tablespoon coconut oil
2 pounds boneless beef stew meat or beef chuck roast, cut into 1-inch cubes
8 ounces fresh shiitake mushrooms, trimmed and thickly sliced (see Tip)
1 tablespoon dried minced garlic
3 tablespoons finely chopped fresh ginger
2 tablespoons Korean chili sauce
1½ teaspoons Korean chile flakes or chili powder
1 teaspoon salt
½ teaspoon ground black pepper
1 cup beef broth
2 tablespoons sesame oil
2 scallions, green and white parts sliced
1 cup fresh bean sprouts
1 cup kimchi, drained
1 hard-boiled egg, chopped
1.Heat 2 tablespoons of the coconut oil in a large skillet over medium-high heat. Add the beef, in batches as necessary, and cook until browned, 4 to 6 minutes. Place the beef in the slow cooker.
2.Add the remaining 2 tablespoons coconut oil to the skillet. Add the sliced mushrooms and cook, stirring frequently, until the mushrooms release their liquid and the moisture evaporates, about 5 minutes. Transfer the mushrooms to the slow cooker. Stir in the garlic, ginger, chili sauce, chile flakes, salt, and pepper. Pour the broth and 1 tablespoon sesame oil over all.
3.Cover and cook on Low for 6 to 8 hours. Stir in the remaining tablespoon sesame oil.
4.Ladle into serving bowls. Top each with the sliced scallions, bean sprouts, kimchi, and chopped hard-boiled egg.
★ TIP: If desired, substitute 2 (1-ounce) packages dried shiitake mushrooms for the fresh shiitakes. Reconstitute the mushrooms with boiling water, according to package directions, until the mushrooms are tender. Drain and slice the mushrooms, then proceed as recipe directs.
PER SERVING: 444 CALORIES ★ FAT 32 G (65%) ★ NET CARBS 9 G (8%) ★ PROTEIN 33 G (30%)