Craving a comforting and flavorful dish for chilly nights? Try our Korean Kharcho Beef Stew! It's hearty, delectable, and the instant pot does all the work.
Our friends over at Uprising Bread Co. came up with this recipe and we LOVE pairing this with some of their sourdough too!
Ingredients:
2-3 lbs beef chuck, cut into bite-sized pieces
1 cup white rice (washed)
1/4 cup each of fresh chopped basil, parsley, and cilantro
28 oz can of crushed tomatoes
1 6oz bottle of K-Mama Spicy Sauce
1 tbsp red wine vinegar
1 tbsp Italian seasoning
2 onions
8 cloves of garlic
2 tbsp olive oil
8 cups of water
Salt and pepper to taste
Instructions:
1. Chop onions and garlic.
2. Using the sauté setting on your instant pot, heat olive oil. Sauté onions and garlic until onions turn translucent.
3. Add beef chuck, tomatoes, rice, K-Mama Sauce, red wine vinegar, salt, pepper, cilantro, basil, parsley, Italian seasoning, and water to the instant pot. Stir briefly to mix.
4. Close the lid and set the instant pot to high pressure for 35 minutes.
5. Allow pressure to slow-release.
Serve hot, garnished with fresh parsley. Enjoy each spoonful of this hearty stew! This recipe makes about 8 large bowls, so feel free to freeze any extras for later or share with a group for a delightful meal.
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