Start with Browning your stew meat in a little canola oil.
Prep your veggies and add in.
After a few minutes of browning, add in onions and garlic. Continue to cook.
Place an in Crock-Pot and sprinkle with cornstarch. Mix well.
Add broth, carrots, chili paste and soy sauce.
After about 6 hours on low, add mushrooms.
Make a cornstarch slurry and thicken sauce even more.
Let it cook for another 10 minutes until thickened.
We served ours with rice noodles, marinated cucumbers and purple cabbage
Korean Beef Crock-pot Bowl
- 2.5 pounds stew meat I used about 2.5 pounds. Is it’s a little more or a little less, that’s fine.
- 2 teaspoons sesame oil
- 1 tablespoon canola oil, or fat of choice.
- 3 tablespoons cornstarch, divided
- 1 cup sliced carrots
- 2 cups beef broth this is variable. If you want more, add it.
- 3/4 cup low sodium soy sauce
- 1 1/2 tablespoons minced garlic
- 2 tablespoon chili paste or srirachi
- 1 teaspoon ground black pepper
- salt- to taste
- 1/2 cup dark brown sugar
- 1/2 cup crushed pineapple optional
- 4 cups mushrooms
- 4 cups thin rice noodles
- 4 cups cucumbers, thinly sliced
- 3 cups purple cabbage, thinly sliced
- 2 tablespoon rice wine, vinegar
- 1 teaspoon sesame oil, divided
- sesame seeds, optional
- Start by browning your meat in canola and sesame oil. I used my heavy enameled dutch oven for this and it worked perfectly!Once it’s browned, transfer to crockpot and sprinkle with cornstarch. Mix well. Add beef stock, garlic, ginger, soy sauce, chili paste, salt, pepper, brown sugar, pineapple. If you like it with more kick, add a tablespoon or 2 of red pepper flakes. Turn on low for 6 hours and forget about it!After the 6 hours, add mushrooms and continue to cook another hour. From here, make a cornstarch slurry. Mix 1/4 cup cornstarch with enough of the cooking liquid to turn it into a slurry. I used about 2 tablespoons. Mix this in with the beef. Give it a few minutes of cooking time to see how thick it is. If you want it more thick, make more of the slurry and mix in. Taste and adjust seasonings as needed.For the cabbage and cucumbers, I made them both about the same way. I slice them fairly thin, then used a touch of rice wine vinegar, sesame oil and salt. You can even add in a touch of red pepper flakes too if you like it a little spicy. The rice noodles cook really quickly. Bring water to a boil and remove from heat. Add the noodles and let them cook a few minutes. They are REALLY fast. Drain and serve. The bowl with all it’s fixings was topped with a sprinkle of sesame seeds. Sit back and enjoy. You deserve it!