Slow Cooker Korean Beef Cabbage Stew Recipes

SLOW-COOKER KOREAN BEEF STEW

Slow-Cooker Korean Beef Stew image

Fill the slow cooker in just 10 minutes in the morning, and this Asian-inspired beef stew will be ready when you get home from work. All you'll need to do is cook the rice!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h30m

Yield 6

Number Of Ingredients 12

Ingredients

2 lb beef stew meat, cut into 1-inch pieces
1 bag (16 oz) ready-to-eat baby-cut carrots
6 green onions, cut into 1-inch pieces
2 cloves garlic, chopped
1/2 cup tomato juice
1/4 cup soy sauce
3 tablespoons sugar
2 tablespoons sesame or vegetable oil
1/4 teaspoon pepper
2 teaspoons cornstarch
4 teaspoons cold water
3 cups hot cooked rice

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef, carrots, onions, garlic, tomato juice, soy sauce, sugar, oil and pepper.
Cover; cook on Low heat setting 9 to 11 hours (or on High setting 4 hours 30 minutes to 5 hours 30 minutes).
In small bowl, mix cornstarch and cold water until blended; stir into beef mixture in slow cooker. If cooking on Low heat setting, increase to High. Cover; cook about 20 minutes longer or until mixture is slightly thickened. Serve with rice.

Nutrition Facts : Calories 470, Carbohydrate 39 g, Cholesterol 80 mg, Fat 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 11 g, TransFat 1/2 g

SLOW COOKER KOREAN BEEF IN CABBAGE LEAVES

Slow Cooker Korean Beef In Cabbage Leaves image

Rice vinegar, sesame seeds, and brown sugar make this simple sauce irresistible! One-fourth cup of sesame seeds may sound like a lot, but it's the perfect amount to give the sauce its nutty, earthy flair. Serve with hot cooked rice and garnish with thinly sliced red and green jalapeño peppers, if desired.

Provided by Cooking Light

Time 8h20m

Yield Serves 8 (serving size: 2 filled cabbage leaves)

Number Of Ingredients 14

Ingredients

1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 tablespoons sesame oil
Cooking spray
8 garlic cloves, crushed
1/2 cup rice vinegar
1/4 cup sesame seeds
3 tablespoons lower-sodium soy sauce
3 tablespoons light brown sugar
2 tablespoons Sriracha chili sauce
1 tablespoon minced fresh ginger
3/4 teaspoon kosher salt
16 medium-sized savoy cabbage leaves (from 1 head)
16 small scallions (green parts only), sliced diagonally

Steps:

Place the flour and beef in a large ziplock plastic freezer bag; seal and shake to coat. Heat the oil in a large nonstick skillet over medium-high. Add half of the beef to the skillet, and cook, stirring occasionally, until browned on all sides, about 6 minutes. Transfer the beef to a 5- to 6-quart slow cooker coated with cooking spray, reserving the drippings in the skillet. Repeat the procedure with the remaining beef. Add the garlic to the reserved drippings in the skillet, and cook, stirring occasionally, until fragrant, about 1 minute. Add the garlic to the slow cooker.
Stir together the vinegar, sesame seeds, soy sauce, brown sugar, Sriracha, ginger, and salt in a small bowl, and pour over the beef in the slow cooker. Cover and cook on LOW until the beef is very tender, 8 to 9 hours.
Remove the beef from the slow cooker, reserving the cooking liquid. Pour the cooking liquid through a fine wire-mesh strainer into a bowl, discarding the solids. Divide the beef among the cabbage leaves; sprinkle with the scallions, and drizzle each serving with 1/4 cup of the cooking liquid.

Nutrition Facts : Calories 255, Carbohydrate 13 g, Fat 10 g, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, Sodium 575 mg, Sugar 6 g, UnsaturatedFat 6 g

BEEF AND CABBAGE STEW

Beef and Cabbage Stew image

I agree that this is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before.

Provided by Paul

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h10m

Yield 6

Number Of Ingredients 12

Ingredients

1 ½ pounds beef stew meat, cut into 1-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
¼ teaspoon ground black pepper
1 bay leaf
2 potatoes, peeled and cubed
4 cups shredded cabbage
2 celery ribs, sliced
1 carrot, sliced
1 (8 ounce) can tomato sauce
salt to taste

Steps:

Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

Nutrition Facts : Calories 318 calories, Carbohydrate 21.5 g, Cholesterol 62.7 mg, Fat 15.8 g, Fiber 4.4 g, Protein 22.6 g, SaturatedFat 6.2 g, Sodium 689.8 mg, Sugar 5.6 g

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In a very large skillet, heat the oil. Season the meat with salt and pepper and sear the pieces over moderately high heat until richly browned all over. Transfer the meat to a large slow cooker, turn it to high and cover.
Wipe out the skillet and return it to the burner. Add the soy sauce, sugar, wine and stock and bring to a boil. Pour the mixture into the slow cooker. Add the onions, cover and cook for 2 hours. Add the garlic and jalapeños to the stew, cover and cook for 1 hour longer, until the meat is very tender.
Meanwhile, bring a medium saucepan of water to a boil. Add the bean sprouts and blanch for 30 seconds; drain. Put the cornstarch in a bowl and whisk in 1/2 cup of the liquid from the cooker.
With a slotted spoon, pick out and discard the onions. Transfer the meat to a large bowl. Whisk the cornstarch mixture, then whisk it into the stew, cover and let simmer for 2 minutes. With 2 forks, very coarsely shred the meat. Return the meat to the cooker. Add the Napa cabbage and pickles to the cooker, cover and cook until the cabbage is just wilted, about 5 minutes. Turn the cooker off.

Slow Cooker Korean Beef Cabbage Stew Recipes

SLOW-COOKER KOREAN BEEF STEW

Fill the slow cooker in just 10 minutes in the morning, and this Asian-inspired beef stew will be ready when you get home from work. All you'll need to do is cook the rice!

SLOW COOKER KOREAN BEEF IN CABBAGE LEAVES

BEEF AND CABBAGE STEW

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