Brown sugar makes this slow-cooker beef stew a tad sweet, which beautifully complements the spicy kimchi.
you’re able to 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.
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.
Pour the wine mixture over the beef in the slow cooker.
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.
In Step 2, pour the boiling wine mixture over the beef in the pot.
Stir the stock, onion halves, garlic, and jalapeno into the pot.
Lock the lid; turn Pressure Valve to “Venting.”
Cook on SLOW COOK [Normal] until the beef is very tender, about 8 hours.
Turn off the cooker.
In Step 3, remove and discard the onions; transfer the beef to a large bowl.
Shred the beef as in Step 3; return to the pot.
Stir in the cabbage, salt, and pepper.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
