Slow-Cooker Korean Beef & Cabbage Stew
Heat the oil in a large nonstick skillet over medium-high. Add the beef to the skillet; cook, turning once, until well browned, about 10 minutes. Transfer the beef to a 5- to 6-quart slow cooker.Advertisement
Add the wine, brown sugar, and soy sauce to the skillet; bring to a boil over medium-high. Pour the wine mixture over the beef in the slow cooker. Stir the stock, onion halves, garlic, and jalapeño into the slow cooker; cover and cook on LOW until the beef is very tender, 7 to 8 hours.
Using a slotted spoon, remove the onions from the slow cooker and discard; transfer the beef to a large bowl. Coarsely shred the beef using 2 forks; return the beef to the slow cooker. Stir in the cabbage, salt, and pepper. Cover and cook on LOW until the cabbage is wilted, about 10 minutes. Ladle the stew into bowls; top evenly with the kimchi and scallions.
Multicooker Directions: In Step 1, transfer the browned beef to the inner pot of a 6-quart multicooker. In Step 2, pour the boiling wine mixture over the beef in the pot. Stir the stock, onion halves, garlic, and jalapeño into the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the beef is very tender, about 8 hours. Turn off the cooker. In Step 3, remove and discard the onions; transfer the beef to a large bowl. Shred the beef as in Step 3; return to the pot. Stir in the cabbage, salt, and pepper. With the lid off, press SAUTÉ [Normal]; cook, uncovered, just until the cabbage wilts. Finish Step 3.