Best 6 Slow Cooker Korean Beef Stew Recipes

Korean Beef Stew, a beloved dish cherished for its exceptional blend of sweet, savory, and spicy flavors, can now be effortlessly prepared in the comfort of your own home with the help of your trusty slow cooker. This dish, steeped in Korean culinary traditions, promises a delightful fusion of tender beef, succulent vegetables, and an aromatic broth that will tantalize your taste buds. So, let's embark on a culinary journey to discover the secrets of cooking an irresistible slow cooker Korean Beef Stew that will transport your senses to the vibrant streets of Korea.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER KOREAN BEEF & CABBAGE STEW

Slow-Cooker Korean Beef & Cabbage Stew image

Brown sugar makes this slow-cooker beef stew a tad sweet, which beautifully complements the spicy kimchi. You can make this soup ahead and refrigerate it until ready to eat. If you opt to make it ahead, wait until you reheat the soup to add the cabbage.

Provided by EatingWell Test Kitchen

Categories Healthy Beef Stew Recipes

Time 7h35m

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1 (2 pound) boneless beef chuck roast, trimmed
¼ cup dry white wine
3 tablespoons light brown sugar
3 tablespoons lower-sodium soy sauce
4 cups unsalted chicken stock
1 yellow onion, halved
2 tablespoons minced garlic (from 6 garlic cloves)
1 jalapeño chile, seeded and chopped (about 2 tablespoons)
4 cups chopped napa cabbage (about 14 ounces)
¾ teaspoon kosher salt
½ teaspoon black pepper
¾ cup kimchi
⅓ cup thinly sliced scallions (from 2 scallions)

Steps:

Heat the oil in a large nonstick skillet over medium-high. Add the beef to the skillet; cook, turning once, until well browned, about 10 minutes. Transfer the beef to a 5- to 6-quart slow cooker.
Add the wine, brown sugar, and soy sauce to the skillet; bring to a boil over medium-high. Pour the wine mixture over the beef in the slow cooker. Stir the stock, onion halves, garlic, and jalapeño into the slow cooker; cover and cook on LOW until the beef is very tender, 7 to 8 hours.
Using a slotted spoon, remove the onions from the slow cooker and discard; transfer the beef to a large bowl. Coarsely shred the beef using 2 forks; return the beef to the slow cooker. Stir in the cabbage, salt, and pepper. Cover and cook on LOW until the cabbage is wilted, about 10 minutes. Ladle the stew into bowls; top evenly with the kimchi and scallions.

Nutrition Facts : Calories 225 calories, Carbohydrate 11 g, Fat 7 g, Fiber 1 g, Protein 28 g, SaturatedFat 2 g, Sodium 634 mg, Sugar 7 g

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 STEW

Slow Cooker Korean Beef Stew image

Make and share this Slow Cooker Korean Beef Stew recipe from Food.com.

Provided by Pinay0618

Categories Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
3 lbs trimmed beef chuck, cut into 3-inch pieces
salt & freshly ground black pepper
1/4 cup soy sauce
1/4 cup sugar
1/4 cup dry white wine
1 quart beef stock or 1 quart low-sodium broth
2 medium red onions, quartered through the core
6 large garlic cloves, coarsely chopped
2 large jalapenos, halved, seeded and sliced 1/2 inch thick
2 cups mung bean sprouts
1 tablespoon cornstarch
4 cups coarsely chopped napa cabbage
1/2 cup thinly sliced sour dill pickle
steamed short-grain rice, toasted sesame oil and 3 thinly sliced scallions, for serving

Steps:

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.
Spoon steamed rice into bowls. Ladle the stew over and around the rice. Top with the beans sprouts, a drizzle of sesame oil and the sliced scallions and serve.
MAKE AHEAD The recipe can be prepared through Step 1 and refrigerated overnight. Bring to room temperature and reheat gently.

Nutrition Facts : Calories 642.2, Fat 41.6, SaturatedFat 16, Cholesterol 156.5, Sodium 1560.4, Carbohydrate 19.4, Fiber 2.3, Sugar 12.7, Protein 44.9

KOREAN BEEF STEW

Korean Beef Stew image

Korean beef stew so tender, sweet and spicy. Definitely a dish everyone will crave for. Garnish with chopped green onion and additional toasted sesame seeds.

Provided by camille

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h50m

Yield 8

Number Of Ingredients 15

Ingredients

½ stick butter
2 onions, sliced
2 tablespoons minced garlic
2 ¼ pounds boneless stewing beef, cut into 1-inch (2.5 cm) pieces
6 cups water
¾ cup rice wine
½ cup soy sauce
½ cup brown sugar
⅓ cup honey
5 shiitake mushrooms, sliced
½ teaspoon chile-garlic sauce
1 carrot, sliced
¼ cup toasted sesame seeds
salt and ground black pepper to taste
2 tablespoons sesame oil

Steps:

Melt butter in a large skillet over medium heat. Add onion and garlic; cook for 1 to 3 minutes. Add beef; cook and stir until brown, about 15 minutes.
Add water, rice wine, soy sauce, brown sugar, honey, mushrooms, and chile-garlic sauce to the skillet with the beef. Simmer until beef is tender, about 60 minutes more.
Add carrot and sesame seeds to the skillet with the stew. Season with salt and pepper. Continue cooking until 1/2 the liquid has evaporated, about 15 minutes. Drizzle in sesame oil and remove from heat.

Nutrition Facts : Calories 517.8 calories, Carbohydrate 36 g, Cholesterol 85.7 mg, Fat 28.7 g, Fiber 2.1 g, Protein 23.9 g, SaturatedFat 11.3 g, Sodium 1047.8 mg, Sugar 28.2 g

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

SLOW-COOKED KOREAN BEEF

Slow-Cooked Korean Beef image

This is based on a recipe I saw in Chatelaine magazine. It is hands-down the best slow cooker recipe EVER! It's great served over mashed potatoes, but my favourite way to serve it is in kaiser buns, with the yummy shredded beef piled high on top. I put out toppings like arugula or lettuce, horseradish, mayonnaise, and sliced dill pickles, and let people fix their own bun the way they like it. Make sure to drizzle some of the wonderful sauce on each bun too, and also some of the onions too. Sooooo good!

Provided by JacquelynLee

Categories One Dish Meal

Time 5h5m

Yield 12 filled buns, 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup beef broth
1/3 cup soy sauce
2 tablespoons sesame oil
1 tablespoon granulated sugar
4 garlic cloves, minced
1 large onion, thinly sliced
1 teaspoon fresh ground black pepper
1 beef blade roast, 2-1/2 lb (or even slightly larger)
1 dozen kaiser roll

Steps:

Stir all ingredients but meat together in the bowl of a slow cooker.
Remove string from roast. Cut roast in half. Place meat in the soy mixture and turn to coat. Cover and cook until beef is fork-tender, 5-6 hours on high or 8-10 hours on low. (Note: Cooking it on low is preferable, the meat just falls apart, it's so tender.).
Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.
Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!

Tips:

Choose the right cut of beef: Chuck roast or brisket are good choices for Korean beef stew, as they are tough cuts that will become tender when cooked slowly.
Marinate the beef: Marinating the beef in a mixture of soy sauce, garlic, ginger, and brown sugar will help to tenderize it and add flavor.
Sear the beef: Searing the beef before cooking it in the slow cooker will help to develop its flavor.
Use a variety of vegetables: Korean beef stew typically includes a variety of vegetables, such as potatoes, carrots, onions, and mushrooms. Feel free to add your favorite vegetables to the stew.
Add some Korean spices: Gochujang (Korean chili paste), gochugaru (Korean chili powder), and doenjang (Korean soybean paste) are all common ingredients in Korean beef stew. These ingredients will add a spicy and savory flavor to the stew.
Cook the stew on low heat: Korean beef stew should be cooked on low heat for at least 8 hours, or until the beef is fall-apart tender.

Conclusion:

Korean beef stew is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and authentic Korean beef stew on the table in no time.