Korean Beef Stew

Korean Beef Stew is a hearty stew made with chuck roast, carrots, garlic, ginger, red pepper and green onions. Ready in 2 hours and 15 minutes.
Course Main Course
Cuisine Korean
Keyword beef stew, Korean Beef Stew
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings 8 servings
Calories 305 kcal
Author Sabrina


  • 2 pounds chuck roast trimmed and cut into 2" cubes
  • 2 pounds carrots thickly sliced
  • 1 red bell pepper cut into 1" chunks
  • 1 tablespoon sesame oil
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 3 cups beef broth
  • 1 tablespoon corn starch
  • 1/4 cup low sodium soy sauce
  • 1/4 cup brown sugar packed
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup green onions sliced


  1. Preheat your oven to 350 degrees and add the vegetable oil to a large dutch oven on medium high heat.
  2. Toss the beef cubes with flour (let the excess flour come off them) and add them to the pan searing them on all their sides until well browned then remove them from the pan, about 8-10 minutes total.

  3. Lower the heat to medium, add the carrots and bell peppers and cook for 2-3 minutes until they just start to brown then add the sesame oil, garlic and ginger, cooking for one minute while stirring well.

  4. Add corn starch into beef broth and stir until well mixed.

  5. Add the beef back in along with the beef broth mixture, soy sauce, brown sugar and red pepper flakes.  Cook for 2 hours (up to 2:30 hours) in the oven until the beef is for tender and serve over rice or quinoa.

Nutrition Facts
Korean Beef Stew
Amount Per Serving
Calories 305 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 78mg 26%
Sodium 441mg 18%
Potassium 808mg 23%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 12g
Protein 23g 46%
Vitamin A 389.9%
Vitamin C 32.4%
Calcium 6.9%
Iron 16.9%
* Percent Daily Values are based on a 2000 calorie diet.