Korean Beef Stew

Korean Beef Stew

This Korean inspired beef stew is a slowly simmered, cozy, one-pot wonder that’s as easy to make as it is to love — ideal for when you’re craving a hearty umami-bomb dinner.
	    
               
               
  • 1 H 45 Mins

    Cooking Time

  • easy

    Difficulty

  • 15 Mins

    Prep Time

  • 4 People

    Serves

  • 2 tbsp sesame oil
  • 500 g beef chuck steak, cut into 2cm pieces
  • 6 spring onions, trimmed, thinly sliced
  • 5 cm piece ginger, peeled cut into matchsticks
  • 500 mL hot water
  • 1 pot Continental Stock Pot Sensations Beef Stock Pot
  • 1/3 cup (80 mL) salt reduced soy sauce
  • 1/3 cup brown sugar
  • 2 carrots, cut into 2cm-thick slices
  • 1 1/2 tbsp sesame seeds, toasted
  • 1 tbsp cornflour
  • 2 tbsp water, extra
  • steamed rice and Asian greens, to serve

  1. In a bowl toss beef with 1 Tbsp sesame oil. Heat a large heavy based saucepan over medium-high heat. Cook beef, in batches, until browned. Transfer to bowl.

  2. Reduce heat to medium. Add pale parts of spring onion, ginger and garlic and cook, stirring for 2 mins. Stir in a little water, to deglaze. Return beef to pan.

  3. Stir in remaining sesame oil, remaining water, stock pot, soy sauce, brown sugar, carrot and 1 Tbsp sesame seeds. Bring to the boil. Reduce heat to low, cover and simmer for 1 hour. Increase heat to medium and cook, uncovered, stirring occasionally for 20 mins until beef is tender.

  4. Combine cornflour with 2 Tbsp water. Stir into beef. Cook, stirring for 2 mins or until thickened slightly. Sprinkle with remaining spring onion and sesame seeds. Serve with rice and Asian greens.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 457.173 kcal
Protein (g) 27.277 g
Sugar (g) 14.617 g
Fat (g) 18.239 g
Fibre (g) 2.9 g

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