Kimchi Stew with Shredded Beef

Kimchi Stew with Shredded Beef

Heather Hartman

This is one of my favorite cozy recipes! The beef takes a few hours to make, but everything else comes together very quickly. You can always use an Insta Pot or buy pre-made shredded beef to make your life easier! If you are vegetarian, this is also great without the beef. Let me know if you try it!

Kimchi Stew with Shredded Beef

Heather Hartman Health

Servings

6

Prep Time

20 minutes

Cook Time

3 hours

Category

Dinners

Kimchi Stew with Shredded Beef

INGREDIENTS

  • 1 pound Tenderbelly bacon, diced

  • 2 pounds chuck, 1" cubes

  • Salt and pepper

  • 1 each yellow onion, julienned

  • 2 tablespoons garlic puree

  • 3 tablespoons ginger puree

  • 3 tablespoons coconut aminos

  • 1 tablespoon Yellowbird sriracha

  • 1 tablespoon gochugaru (or red pepper flakes)

  • 18-oz container of Wildbrine Korean Kimchi

  • 64 ounces bone broth
  • 1 bunch scallions, chopped

METHOD

  1. Preheat a large soup pot. Add the bacon and cook on medium until the fat has rendered. Transfer the bacon to a plate, reserving the fat.

  2. Mix the beef with salt and pepper, increase the temperature to MH, then brown beef in batches. Transfer the meat to a plate when browned.

  3. Reduce the heat to M, add the bacon and onions back to the soup pot and cook until the onions have softened.

  4. Add the garlic, ginger, coconut aminos, sriracha, and red pepper flakes to the onions and bacon. Continue cooking until slightly thickened.

  5. Add the container of kimchi and cook until warm.

  6. Pour in all of the bone broth, bring to a boil, add the beef, and reduce to a simmer. Cover and cook for 2-3 hours, or until beef is easily shreddable.

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