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korean beef stew

korean beef stew with soy braised bok choy and celery

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This beef stew recipe offers comfort flavors but it's loaded with good for you veggies. 
Course Main Course
Cuisine Korean
Dish Type stew
Diet and Health healthy-ish
Seasonal autumn, spring, winter
Ingredient beef
Prep Time 20 mins
Cook Time 2 hrs 15 mins
Resting Time 1 d
Total Time 2 hrs 35 mins
Servings 6 servings
Author Diane Brown


  • 1 tbsp vegetable oil
  • 3 lbs boneless short ribs cut into 3-inch pieces
  • salt and freshly ground pepper
  • 2 medium onions quartered through the core
  • 6 large garlic cloves coarsely chopped
  • 2 in large jalapeños—halved seeded and sliced 1/2thick
  • 1- in section of ginger skin removed and cut into 6 rounds
  • 1/4 cup soy sauce plus a splash for braising the vegetables
  • 1/4 cup organic sugar
  • 1/4 cup dry white wine
  • 1 quart beef stock or low-sodium broth
  • 4 baby bok choy bunches cored and cut into bite-sized pieces
  • 1 leaves bunch of celery trimmed, celeryretained, stalks cut into 1-inch sections
  • 1 tbsp cornstarch
  • steamed brown rice
  • toasted sesame oil for serving


  • In an 8-quart Dutch oven, heat the oil. Season the meat with salt and pepper and sear the pieces over moderately high heat until richly browned all over, working in batches. Remove the meat from the Dutch oven and pour out most of the fat, leaving only a tablespoon in the pot. Add the onion, garlic, jalapenos and ginger, and sauté until the vegetables soften. Add the soy sauce, sugar, wine and stock and stir. Bring the liquid to a boil and add the meat back into the pot. Reduce to a simmer and place the lid on the Dutch oven. Cook for 2 hours, until the meat is very tender and pulls apart with a fork. Cool and place in the refrigerator for 24 hours.
  • Remove the meat from the refrigerator and skim the chilled fat off of the top. Heat over low heat until warmed through. In a large skillet, heat enough vegetable oil to coat the bottom of the pan, then add the celery and bok choy. Sear the vegetables very quickly, about 2 minutes, until they are a vibrant green, then pour a dash of soy sauce over them. Cook until the soy sauce has coated the vegetables, and then add them into the beef stew. Put the cornstarch in a bowl and whisk in a 1/2 cup of cooking liquid, then whisk it into the stew, cover and let simmer for 2 minutes.
  • Spoon steamed rice into bowls. Ladle the stew over and around the rice. Top with the reserved celery leaves and a drizzle of sesame oil.