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    Slow-cooked Korean-inspired beef stew with pumpkin & potatoes

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    Slow-cooked Korean-inspired beef stew with pumpkin & potatoes

    • Preparation time: 20 minutes
    • Cooking time: 2 hours 45 minutes
    • Total time: 3 hours 5 minutes

    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.

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