Ready to unlock a world of flavor with one incredible ingredient? Meet kimchi! If you’re new to this Korean fermented cabbage, our Slow Cooker Kimchi Beef Stew is the perfect introduction. We’re talking fall-apart tender beef simmered for hours in a rich, spicy, and umami-packed broth that will warm you from the inside out. The kimchi does all the heavy lifting, creating a stew with an unbelievable depth of flavor and a satisfying, slow-burning heat. Serve it over fluffy cauli-rice soaked in the savory beef juices, and prepare to be obsessed. This isn’t just a meal; it’s a cozy, flavor-packed experience you’ll crave again and again.
Ingredients
• Stew
• 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
• 3 tablespoons / 45 g ghee or other healthy cooking fat, divided
• 1 small yellow onion, about 70 g, 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 (gochugaru)
• 1.3 pounds / 600 g kimchi
• Suggested side: cauli-rice
• Garnish
• 2 tablespoons / 30 ml toasted sesame oil
• 2 tablespoons / 18 g sesame seeds
• 2 medium spring onions, sliced
Instructions
1. Cut the beef into 1 1/2-inch / 4-cm chunks and season generously with salt and pepper. In a large saucepan or Dutch oven, melt half the ghee over medium-high heat. Working in batches, sear the beef until browned on all sides. Transfer the browned beef to your slow cooker.
2. Reduce the heat to medium and add the remaining ghee to the same saucepan. Add the chopped onion and cook for 5 to 8 minutes, until softened and lightly browned. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour the bone broth, rice wine, and coconut aminos into the saucepan. Bring to a boil, scraping up any browned bits from the bottom of the pan. Pour this mixture over the beef in the slow cooker.
4. Add the bay leaves, 1/2 teaspoon of black pepper, Korean red pepper, and the kimchi to the slow cooker. Stir everything to combine.
5. Cover and cook on high for 4 hours or on low for 8 hours, until the beef is fall-apart tender.
6. If serving with cauli-rice, ladle 1 to 2 cups of the cooking juices from the stew into a separate saucepan. Add uncooked cauliflower rice and cook over medium heat for 5 to 8 minutes until tender.
7. To serve, ladle the stew into bowls. Drizzle with toasted sesame oil and sprinkle with sesame seeds and sliced spring onions. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutritional Information
• PER SERVING (WITHOUT SUGGESTED SIDE)
• 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%)
Pro Tips
• Don’t skip browning the beef! Searing it in batches creates a deep, rich flavor base that you can’t get otherwise.
• Use older, more fermented (sour) kimchi for the most authentic and robust flavor. The tanginess is key to a great kimchi stew.
• For an extra flavor boost, add about 1/4 cup of the kimchi brine (the liquid from the jar) directly into the slow cooker.
• Make this stew a day ahead! The flavors will meld and deepen overnight, making it even more delicious the next day.
FAQ
Q: What kind of kimchi is best for this stew
A: For the most authentic and robust flavor, use older, more fermented (sour) kimchi. The tanginess is key to creating a great kimchi stew and adds incredible depth.
Q: Is it important to brown the beef first
A: Yes, do not skip browning the beef. Searing it in batches before adding it to the slow cooker creates a deep, rich flavor base that is essential for the final dish.
Q: Can I make this kimchi beef stew ahead of time
A: Absolutely! This stew is even more delicious when made a day ahead. Allowing it to sit overnight lets the flavors meld and deepen, resulting in a richer taste.
Q: How should I store leftovers
A: You can store leftover stew in an airtight container in the refrigerator for up to 4 days. For longer storage, it freezes well for up to 3 months.
