Kimchi Beef Stew

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A spicy fermented cabbage stew great for a cold winter dinner.

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  • Prep: 15 mins
  • Cook: 3 hrs
  • 15 mins

    3 hrs

    3 hrs 15 mins

  • Yields: 6 Servings

Ingredients

Sauce

2 cups liquid Mrs. Wages® 1Step Kimchi™ brine

1 cup water

2 tbsp Kirin rice wine

2 tbsp sesame oil

1 tbsp soy sauce

1 tbsp Gochujang Pepper Paste or Sauce

1 tsp garlic powder

1/4 tsp ground black pepper

Stew

2 1/4 lb beef chuck steak, cut into small chunks

1 cup white onion, diced

8 oz. white mushrooms, quartered

1 cup carrots, shredded or grated

1 quart prepared Mrs. Wages® 1Step Kimchi™, drained

3 cups cooked rice

optional: dried chives or parsley

Directions

1Drain the brine from kimchi into a large liquid measuring cup. Add water to the kimchi brine until the total liquid amount equals 2 cups.

2Put the drained kimchi back into the refrigerator to use later in the recipe.

3To finish the sauce, add the remaining sauce ingredients into the 2 cups of liquid and stir to combine.

4In a large pot, combine the meat and sauce together over high heat. When it begins to boil, cover the pot with a lid and lower heat to low. Simmer for 2 hours, stirring occasionally.

5Add the onion, mushrooms, carrots, and reserved kimchi to the pot and stir to combine. Cover and simmer for 1 hour.

6Serve the stew in bowls over cooked rice, garnishing with chives or parsley for color if desired. Enjoy!

Tips & Tricks: This recipe could easily be adapted to cook in a slow cooker. Start the meat and sauce by themselves, adding the vegetables in half way through the cooking time. Serve as directed above.

Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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