Beef Stew with Bean Paste Recipe

Name: Beef Stew with Bean Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless beef sirloin, cut into 1-inch cubes; 2 tablespoons minced garlic; 1/4 cup soy sauce; 3 tablespoons dark sesame oil; 1 large potato, peeled and diced; 1 large onion, chopped; 2 medium carrots, chopped; 2 long fresh red chiles, 2 small fresh chiles, or hot red pepper flakes to taste; 2 tablespoons go chu jang or dark miso, or to taste; 2 tablespoons toasted sesame seeds (page 596) for garnish; 2 tablespoons chopped scallion for garnish

Servings: persons

1 1/2 pounds boneless beef sirloin, cut into 1-inch cubes
2 tablespoons minced garlic
1/4 cup soy sauce
3 tablespoons dark sesame oil
1 large potato, peeled and diced
1 large onion, chopped
2 medium carrots, chopped
2 long fresh red chiles, 2 small fresh chiles, or hot red pepper flakes to taste
2 tablespoons go chu jang or dark miso, or to taste
2 tablespoons toasted sesame seeds (page 596) for garnish
2 tablespoons chopped scallion for garnish

1
Marinate the meat in a mixture of the garlic, soy sauce, and 1 tablespoon of the sesame oil while you prepare the other ingredients.
2
Put the remaining sesame oil in a broad skillet or flameproof casserole with a lid over medium-high heat.
3
Add the potato, onion, and carrots and cook, stirring occasionally, until the onion is softened and the potato and carrots begin to brown, about 10 minutes.
4
Stir in the chiles and cook for another minute.
5
Remove with a slotted spoon.
6
Add the meat and its marinade to the skillet and cook for about 2 minutes, stirring.
7
Return the vegetable mixture to the pan and stir once or twice, then add the go chu jang and about 1 cup water (or use stock).
8
Bring almost to a boil, then lower the heat and cover; cook the mixture gently until the meat is fairly tender, about 20 minutes.
9
(You can prepare the dish to this point several hours in advance, cover, and set aside until youre ready to eat, then reheat; or cover and refrigerate overnight before reheating.)
10
Garnish and serve.
11
Lighter and spicier: Reduce the meat to 1/2 pound.
12
In step 3, add 1 cup chopped kimchi (page 444; also available at most Asian markets) along with the vegetables.
13
When the meat is done, add 1/2 to 3/4 pound firm tofu, cut into 1/2- to 1-inch cubes.
14
Heat through gently and serve as directed.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds boneless beef sirloin, cut into 1-inch cubes, 2 tablespoons minced garlic, 1/4 cup soy sauce, 3 tablespoons dark sesame oil, and more.

Yes, Beef Stew with Bean Paste falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stew with Bean Paste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions