Photo of Korean beef stew by WW

Korean beef stew

3
3
3
SmartPoints® value per serving
Total Time
1 hr 30 min
Prep
10 min
Cook
1 hr 20 min
Serves
4
Difficulty
Easy
This warming dinner pays dividends as lunch leftovers, and you can double it to make even more. Gochugaru is the Korean answer to chili powder. If you can’t find it in your grocery store, Aleppo pepper or ancho chile powder will work in this recipe too. Rice is perfect to soak up all the sauce. (Remember to count any additional SmartPoints.)

Ingredients

Cooking spray

2 spray(s)

Asian pear(s)

1 item(s), small size, cored and cut into chunks

Uncooked shallot(s)

1 item(s), halved

Ginger root

1 piece(s), 1 ( 1 1/2-inch) fresh ginger, coarsely chopped

Garlic clove(s)

4 medium clove(s), peeled

Rice vinegar

¼ cup(s)

Soy sauce

3 Tbsp

Ancho chile powder

2 tsp, or gochugaru

Uncooked lean trimmed boneless chuck steak

1 pound(s), or lean boneless beef short ribs, trimmed and cut into 8 (2-inch) chunks

Uncooked baby carrots

12 item(s), or baby-cut carrots (about 12 oz)

Uncooked bok choy

20 oz, 4 (5-ounce) baby variety, halved or quartered lengthwise

Cornstarch

1½ tsp

Unsalted toasted sesame seeds

1 tsp

Instructions

  1. In blender, purée pear, shallot, ginger, garlic, vinegar, soy sauce, and 1⁄4 cup water. Stir in 11⁄2 tsp gochugaru.
  2. On 6-quart Instant Pot, press Sauté and set cooking time for 15 minutes. When Hot is displayed, spray beef with nonstick spray and place in pot. Cook beef, turning, until browned, about 5 minutes. Add pear purée. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
  3. Press Pressure Cook, select High Pressure, and set time for 35 minutes. When time is up, press Cancel to turn off pot. Move steam release valve to venting position to quickly release pressure. Remove lid. Add carrots to pot. Top with bok choy, cut-side up. Lock lid, making sure vent is closed.
  4. Press Pressure Cook, select High Pressure, and set time for 2 minutes. When time is up, press Cancel to turn off pot. Move steam release valve to venting position to quickly release pressure. Remove lid. Using tongs, transfer vegetables and beef to platter. Cover to keep warm.
  5. Skim fat from liquid in pot. In small cup, whisk cornstarch and 1 tbsp water; stir into pot. Press Sauté; set time for 10 minutes. Bring to boil; cook, uncovered, for about 1 minute. Press Cancel. Spoon sauce over beef and vegetables. Sprinkle with sesame seeds and remaining 1⁄2 tsp gochugaru.
  6. Per serving: 2 pieces beef, 2 pieces bok choy, 3 carrots, and 1⁄4 cup sauce