Slow Cooker Korean Beef Stew

1. 1

   In a very large skillet, heat the oil. Season the meat with salt and pepper and sear the pieces over moderately high heat until richly browned all over. Transfer the meat to a large slow cooker, turn it to high and cover.

2. 2

   Wipe out the skillet and return it to the burner. Add the soy sauce, sugar, wine and stock and bring to a boil. Pour the mixture into the slow cooker. Add the onions, cover and cook for 2 hours. Add the garlic and jalapenos to the stew, cover and cook for 1 hour longer, until the meat is very tender.

3. 3

   Meanwhile, bring a medium saucepan of water to a boil. Add the bean sprouts and blanch for 30 seconds; drain. Put the cornstarch in a bowl and whisk in 1/2 cup of the liquid from the cooker.

4. 4

   With a slotted spoon, pick out and discard the onions. Transfer the meat to a large bowl. Whisk the cornstarch mixture, then whisk it into the stew, cover and let simmer for 2 minutes. With 2 forks, very coarsely shred the meat. Return the meat to the cooker. Add the Napa cabbage and pickles to the cooker, cover and cook until the cabbage is just wilted, about 5 minutes. Turn the cooker off.

5. 5

   Spoon steamed rice into bowls. Ladle the stew over and around the rice. Top with the beans sprouts, a drizzle of sesame oil and the sliced scallions and serve.

6. 6

   MAKE AHEAD The recipe can be prepared through Step 1 and refrigerated overnight. Bring to room temperature and reheat gently.

* Per serving · 4 servings · Values may vary.