Korean Slow Cooker Beef and Bean Stew

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 1 can (15 ounces) dark red kidney beans, drained
• 1 can (15 ounces) pinto beans, drained
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 medium onion, sliced
• 4 cups water
• 2 green onions, chopped for garnish

Steps

1. 1 Place beef in the slow cooker.
2. 2 Add kidney beans and pinto beans.
3. 3 Whisk together beef broth, soy sauce, gochujang, brown sugar, garlic, and ginger in a bowl, then pour over beef and beans.
4. 4 Add sliced onion and water to the slow cooker.
5. 5 Cover and cook on low for 4 hours or on high for 2 hours.
6. 6 Taste and adjust seasoning if needed.
7. 7 Serve hot, garnished with chopped green onions.

Equipment

• Slow cooker
• Cutting board
• Knife

Variations

• Add diced potatoes for extra heartiness.
• Substitute beef with tofu for a vegetarian option.

Substitutions

• If gochujang is unavailable, use a mix of sambal oelek and miso paste for a similar flavor.

Pairings

• Steamed jasmine rice
• Kimchi on the side
• A simple cucumber salad

Nutrition

Tips

• For a richer flavor, sauté the beef and onions in a skillet before transferring to the slow cooker.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the stew during the last 30 minutes of cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with steamed white rice or crusty bread.
• Pair with a crisp Asian pear salad for balance.

FAQ