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When the weather turns cold, it's time to pull out your slow cooker and make a big pot of soup or stew. This Korean-style beef stew is flavored with kimchi and cabbage.
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Warm up with this spicy Korean beef and cabbage stew

Gretchen McKay/Post-Gazette

Warm up with this spicy Korean beef and cabbage stew

Korean Beef and Cabbage Stew

PG tested

There’s nothing like a warm, savory soup or stew when the weather turns suddenly chilly.  A slow cooker can be a godsend for those days when you don’t feel like fussing over the stove, or want to cook something overnight for lunch the next day.

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This sweet-and-spicy Korean beef stew is so flavorful and comes with a relatively short ingredient list. Paired with some crusty bread, it makes a hearty lunch. Add a green salad, and you’ve got a simple dinner. You can eat it right out of the pot, or serve it over Korean sweet potato noodles or steamed rice.

You can find kimchi in the refrigerated section at Giant Eagle, but it’s cheaper at Lotus Foods in the Strip District. 

1 tablespoon canola oil

2-pound boneless beef chuck roast. trimmed

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¼ cup dry white wine

3 tablespoons light brown sugar

3 tablespoons soy sauce

4 cups unsalted chicken stock

1 yellow onion, halved

2 tablespoons minced garlic (from 6 garlic cloves)

1 jalapeno chili, seeded and chopped

½ savoy cabbage, core removed and sliced super-thin

¾ teaspoon salt

½ teaspoon black pepper

15-ounce jar kimchi

Handful chopped chives

Heat oil in large nonstick skillet over medium-high heat. Add beef to skillet. Cook, turning once, until well browned, about 10 minutes. Transfer beer to a 5- or 6-quart slow cooker.

Add wine, brown sugar and soy sauce to skillet, and bring to boil over medium-high. Pour wine mixture over beef in slow cooker. Stir in stock, onion halves, garlic and jalapeno. Cover and cook on LOW until beef is very tender, 7 to 8 hours.

Using a slotted spoon, remove onions from slow cooker and discard. Transfer beef to a large bowl and coarsely shred beef using 2 forks. (I picked out the fat.) Return beef to slow cooker. Stir in cabbage, salt and pepper, and kimchi. Cover and cook on LOW until cabbage is wilted, about 10 minutes. Ladle stew into bowls, and sprinkle evenly with chives. 

— Adapted from “Everyday Slow Cooker” by the Editors of Cooking Light (Oxmoor House, Oct. 2018, $25)

Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.

First Published: October 18, 2018, 1:15 p.m.

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When the weather turns cold, it's time to pull out your slow cooker and make a big pot of soup or stew. This Korean-style beef stew is flavored with kimchi and cabbage.  (Gretchen McKay/Post-Gazette)
When the weather turns cold, it's time to pull out your slow cooker. This Korean-style beef stew is flavored with kimchi and cabbage.  (Gretchen McKay/Post-Gazette )
Gretchen McKay/Post-Gazette
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