A Bold Twist on a Comfort Food Classic
Tired of the same old beef stew? Get ready to ignite your taste buds! This isn’t your grandmother’s classic recipe. We’re taking the soul-warming comfort of slow-cooked, tender beef and infusing it with the bold, vibrant flavors of Korea. Rich shiitake mushrooms, spicy gochujang, and a kick of ginger create a deeply savory broth that’s simply irresistible. The best part? A crunchy, tangy topping of fresh kimchi, bean sprouts, and scallions that takes this dish to a whole new level. It’s the ultimate fusion of comfort food and culinary adventure, all made effortlessly in your medium-sized slow cooker. Serves 6.
Ingredients
• 4 tablespoons / 60 ml coconut oil, divided
• 2 pounds / 900 g boneless beef stew meat or chuck roast, cut into 1-inch cubes
• 8 ounces / 225 g fresh shiitake mushrooms, trimmed and thickly sliced
• 1 tablespoon dried minced garlic
• 3 tablespoons finely chopped fresh ginger
• 2 tablespoons Korean chili sauce (gochujang)
• 1 ½ teaspoons Korean chile flakes (gochugaru) or chili powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup / 240 ml beef broth
• 2 tablespoons / 30 ml sesame oil, dividedFor Topping
• 2 scallions, sliced
• 1 cup fresh bean sprouts
• 1 cup kimchi, drained
• 1 hard-boiled egg, chopped (optional)
Instructions
1. Heat 2 tablespoons of the coconut oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, add the beef and cook until well browned on all sides, about 4 to 6 minutes. Transfer the browned beef to your slow cooker.2. Add the remaining 2 tablespoons of coconut oil to the same skillet. Add the sliced mushrooms and cook, stirring frequently, until they have released their liquid and the moisture has evaporated, about 5 minutes.3. Transfer the cooked mushrooms to the slow cooker with the beef. Stir in the minced garlic, ginger, Korean chili sauce, chile flakes, salt, and pepper.4. Pour the beef broth and 1 tablespoon of the sesame oil over the in the slow cooker.5. Cover and cook on the Low setting for 6 to 8 hours, or until the beef is fork-tender.6. Just before serving, stir in the remaining 1 tablespoon of sesame oil.7. Ladle the stew into serving bowls. Garnish each serving with a generous amount of sliced scallions, fresh bean sprouts, kimchi, and chopped hard-boiled egg, if using.
Nutritional Information
• PER SERVING: 444 CALORIES ★ FAT 32 G (65%) ★ NET CARBS 9 G (8%) ★ PROTEIN 33 G (30%)
Pro Tips
• For the best flavor, don’t overcrowd the pan when browning the beef. Work in batches to ensure each piece gets a deep, caramelized crust.
• Don’t have fresh shiitakes? Reconstitute 2 ounces of dried shiitake mushrooms in boiling water until tender. Drain, slice, and use the flavorful soaking liquid to replace some of the beef broth for a deeper flavor.
• Control the heat by adjusting the amount of Korean chili sauce (gochujang) and chile flakes (gochugaru). Start with less if you’re sensitive to spice; you can always add more at the end.
• This stew tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: Can I make this Korean beef stew spicier or milder
A: Yes, you can easily adjust the spice level. Control the heat by increasing or decreasing the amount of gochujang (Korean chili sauce) and gochugaru (Korean chile flakes) to suit your taste.
Q: What can I substitute for fresh shiitake mushrooms
A: If you can’t find fresh shiitakes, you can use 2 ounces of dried shiitake mushrooms. Reconstitute them in boiling water, then slice them for the recipe. For a deeper flavor, use the mushroom soaking liquid to replace some of the beef broth.
Q: How long does this beef stew take to cook in a slow cooker
A: This stew should be cooked on the Low setting for 6 to 8 hours, or until the beef is completely fork-tender.
Q: Is this Korean beef stew good for meal prep
A: Absolutely. This stew tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
