Korean Beef Stew in Stone Pot

Ingredients

• 1 lb beef (thinly sliced, e.g., ribeye or sirloin)
• 1 package (about 7 oz) enoki mushrooms
• 4 stalks green onions
• 1 medium carrot
• 2 cups spinach
• 1 medium onion
• 4 cups beef broth
• 3 tbsp soy sauce

Instructions

1. 1

   Thinly slice the 1 onion and 1 carrot into matchsticks. Cut the 4 green onions into 2-inch pieces. Trim the root end off the 1 package enoki mushrooms and separate into small bundles.

2. 2

   Heat a large pot or stone pot over medium-high heat. Add the 1 lb beef and cook, stirring, until browned on all sides, about 5 minutes.

3. 3

   Add the sliced onion and carrot to the pot. Cook, stirring, until the onion is translucent, about 3 minutes.

4. 4

   Pour in the 4 cups beef broth and 3 tbsp soy sauce. Bring to a boil, then reduce heat to low and simmer until the beef is tender, about 20 minutes.

5. 5

   Add the enoki mushrooms and 2 cups spinach. Cook until the spinach is wilted and the mushrooms are tender, about 3 minutes.

6. 6

   Stir in the green onions and cook for 1 minute more. Serve hot, straight from the pot.

7. 7

   Optional: add a pinch of gochugaru (Korean chili flakes) or a drizzle of sesame oil for extra flavor.

Tools you’ll need

• Large pot or stone pot
• Cutting board
• Knife
• Wooden spoon

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