Baby, it’s cold outside. While we are still without snow, the temperatures have definitely dropped. Along with unpacking slippers and mittens, I’ve also left the slow cooker on the counter as it’s going to be used more days than not.
I found this recipe while surfing the Life Made Delicious website and it’s high on the list of easiest slow cooker meals ever. Nothing has to be precooked and the only thing that really even needs to be chopped are a few green onions and some garlic. It’s also on the tastiest list… this is a totally new kind of stew for me, and it is delicious. If you like things a bit more on the spicy side, I’m sure a couple drops of sriracha would be wonderful added as well. You’ll want to pick up some stew beef this week, because this recipe is too easy not to try.
Slow-Cooked Korean Beef Stew – Adapted from Life Made Delicious
- 2 lbs stew beef (original recipes says to cut into 1″ pieces, I just left it as is)
- 1 small bag baby carrots (12-16 oz)
- 6 green onions, cut into one inch pieces (this is easiest with kitchen scissors)
- 2 cloves garlic, chopped
- 1/2 cup tomato juice
- 1/4 cup soy sauce
- 3 tbsp sugar
- 2 tbsp sesame or vegetable oil (sesame definitely imparts a great flavour)
- 1/4 tsp black pepper
- 2 tsp cornstarch
- 4 tsp cold water
Put everything in the crockpot except for the cornstarch and water. Stir and cook on low for 9-11 hours. 20 minutes before it’s finished, mix together the cornstarch and water and then stir it into the cooked stew. Cover and cook on high for the remaining 20 minutes.
Serve garnished with chopped green onion and sesame seeds, if you have them. Like all stews, this reheats well and *might* be even better the next day.
Disclosure: I am part of the Life Made Delicious Blogger Program through Mom Central Canada and I receive certain perks as part of my affiliation. Opinions are my own.