Slow Cooker Korean Beef Cabbage Stew
Ingredients
- 1 tablespoon canola oil
- 1 (2 pound) boneless beef chuck roast, trimmed
- ¼ cup dry white wine
- 3 tablespoons light brown sugar
- 3 tablespoons lower-sodium soy sauce
- 4 cups unsalted chicken stock
- 1 yellow onion, halved
- 2 tablespoons minced garlic (from 6 garlic cloves)
- 1 jalapeño chile, seeded and chopped (about 2 tablespoons)
- 4 cups chopped napa cabbage (about 14 ounces)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup kimchi
- ⅓ cup thinly sliced scallions (from 2 scallions)
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