- 1/2 stick butter
- 2 onions, sliced
- 2 tablespoons minced garlic
- 2 1/4 pounds boneless stewing beef, cut into 1-inch (2.5 cm) pieces
- 6 cups water
- 3/4 cup rice wine
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup honey
- 5 shiitake mushrooms, sliced
- 1/2 teaspoon chile-garlic sauce
- 1 carrot, sliced
- 1/4 cup toasted sesame seeds
- salt and ground black pepper to taste
- 2 tablespoons sesame oil
- Melt butter in a large skillet over medium heat. Add onion and garlic; cook for 1 to 3 minutes. Add beef; cook and stir until brown, about 15 minutes.
- Add water, rice wine, soy sauce, brown sugar, honey, mushrooms, and chile-garlic sauce to the skillet with the beef. Simmer until beef is tender, about 60 minutes more.
- Add carrot and sesame seeds to the skillet with the stew. Season with salt and pepper. Continue cooking until 1/2 the liquid has evaporated, about 15 minutes. Drizzle in sesame oil and remove from heat.
09/04/2019
recipepes.com
korean beef stew, recipe
PT15M
PT1H
5
455 calories