- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Napa cabbage and thinly sliced sour pickles add texture and tang to this substantial stew. Searing the pieces of beef chuck before putting them in the slow cooker gives the dish a rich flavor.
Ingredient:
- 1 tablespoon vegetable oil
- 3 pounds trimmed beef chuck, cut into 3-inch pieces
- Kosher 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 low-sodium broth
- 2 medium red onions, quartered through the core
- 6 large garlic cloves, coarsely chopped
- 2 large jalapeños—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 pickles
- Steamed short grain rice, toasted sesame oil, and 3 thinly sliced scallions, for serving
