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Napa cabbage and thinly-sliced sour pickles add texture and tang to this hearty stew. Searing the pieces of beef chuck before putting them in the slow cooker gives the stew a rich flavor. More Beef Dishes

Marcia Kiesel
March 2010

Gallery

Credit: © Fredrika Stjärne

Recipe Summary

active:
30 mins
total:
3 hrs 40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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