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Slow-cooked Korean-inspired beef stew with pumpkin & potatoes
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Serves: 6
1.5kg shin of beef, bone removed
1½ tbsp groundnut oil
500ml beef stock
100ml light soy sauce
1 tbsp light brown soft sugar
200ml rice wine (or Fino or Amontillado sherry)
2 tbsp Korean gochujang paste
6 cloves garlic, finely chopped
½ onion, very finely chopped
350g pumpkin, deseeded, peeled and cut into chunks
200g small waxy potatoes, peeled and halved or quartered
Shredded salad onion, to serve
Sesame seeds, to serve
1. Cut the shin of beef into 2.5cm pieces. Heat the oil in a large casserole dish and brown the meat in batches all over. As each batch is ready, remove it to a bowl with a slotted spoon.
2. Return all the beef to the dish and add the stock, soy sauce, sugar, rice wine (or sherry), gochujang, garlic and onion. You don’t need to brown the garlic or onion.
3. Bring the mixture up to just below the boil, turn the heat right down and set the dish on your lowest hob ring. Put the lid on so it’s almost covered but slightly ajar. Cook for 2 hours, stirring every so often to make sure the meat is cooking gently.
4. Add the pumpkin and the potatoes to the dish, season, put the lid on and cook for another 45 minutes, or until the vegetables are completely tender.
5. If you need the juices to reduce, take the dish off the heat for the last 15 minutes of cooking time. Remove the meat and vegetables and boil the sauce until thickened. Return the meat and vegetables to the dish. Taste for seasoning – although it’s unlikely to need any – and scatter with salad onions and sesame seeds before serving. Serve with rice, kimchi and green vegetables, if liked.
Typical values per serving:
Energy |
2,109kJ 502kcals |
---|---|
Fat | 16g |
Saturated Fat | 5.6g |
Carbohydrate | 17g |
Sugars | 8.7g |
Protein | 65g |
Salt | 5.7g |
Fibre | 2.9g |
This recipe was first published in Thu Jan 28 12:56:41 GMT 2021.
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