Braised Beef Stew
Time: 260 minServings: 4 - 5 people
Ingredients & Amount
| Ingredient | Amount |
|---|---|
| English Cut Beef Shot Ribs | 1kg |
| Vegetable Oil | 2tbsp |
| Red Onioon | 1 pcs |
| Carrot | 1 pcs |
| Minced Garlic | 1 tbsp |
| Minced Fresh Ginger | 1 pcs |
| Flour | 1/4 cup |
| Salt Reduced Chicken Stock | 1 cup |
| Low-Sodium Soy Sauce | 1/4 cup |
| Kimchi | 1/4 cup |
| Gochujang | 2 tbsp (optional) |
| Brown Sugar | 1/4 cup |
| Kosher Salt and Freshly Ground Pepper | Some |
Instructions
- 1
Sear the beef short ribs in batches in a wok. Remove the seared beef short ribs and set aside.
- 2
Add the onion, carrot, minced garlic, and grated ginger to the wok. Stir-fry for 5 minutes.
- 3
Add the flour and stir-fry until it is fully combined with the ingredients.
- 4
Pour the chicken stock and light soy sauce into the inner pot. Add the beef short ribs and the sauce mixture from Step 2.
- 5
Add the slab sugar, season with salt and pepper, then mix well.
- 6
Make sure the beef short ribs are fully immersed in the sauce, then select the “Slow Cook High Temp” function.
- 7
Set the cooking time to 8 hours and press “Start”. When the program is complete, open the lid, remove the food, and serve.