Korean Beef Stew with Pressure Cooking Instructions
A variation on a short rib recipe I used to make in the slow cooker, updated with a roast, stove-top browning, and pressure cooking instructions.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 1 teaspoon sea salt
- 1 onion
- 1 handful cilantro chopped
- 3 pounds beef chuck roast cut into large chunks
- 1/2 teaspoon ground white or black pepper
- 1 cup water
- 1/2 cup coconut aminos or tamari
- 6 cloves garlic peeled and minced
- 1 thumb ginger peeled and minced
- 1 asian pear peeled, cored, and chopped
- 1 orange peeled and chopped
- 4 green onions whites removed and chopped
- Carbohydrate 6.71382128716216 g
- Cholesterol 79.9456552125 mg
- Fat 21.7337340243142 g
- Fiber 1.51902986058134 g
- Protein 35.3397865277365 g
- Saturated Fat 8.73702670303682 g
- Serving Size 1 1 Serving (259g)
- Sodium 311.179038502353 mg
- Sugar 5.19479142658083 g
- Trans Fat 2.86886168331757 g
- Calories 370 calories
Brown meat in a large saute pan. Let pieces sear for several minutes per side, then turn once brown. Remove meat from pan and add 1 cup of water. Deglaze pan the pan, using a flat wooden spatula to scrape any bits stuck to the pan. Place meat, deglazing liquid, and the remaining ingredients except cilantro and green onions in slow cooker or pressure cooker. Slow cook on low for 8 hours/high for 4 hours or pressure cook for 55 minutes.
