Beef Stew with Vinegar and Soy Sauce (2024)

TIMEAt least 1 hour

INGREDIENTS

• 2 lbs beef stew meat
• 1 1/2 lbs mix ofcarrots andpotatoes (could be half/half or skewed one way, depending on your preference)
• 2 medium sized or about 4-5 small carrots, cut into 1-2"pieces
• 250-300g potato, cut into 1-2"pieces
• 3 cups chicken stock
• 1/4 cup 'jinjang' 5 year aged soy sauceor ganjang 5 year aged soy sauce*
• 1/4 cup brown rice vinegar
• 1/4 cuphoney
• knob of ginger, cut into thin discs
• 2-3tablespoons of flour

* You cansubstitute with the younger ganjang 3 year agedsoy sauce or aged 1-4 years soy sauce by Kisoondo.

INSTRUCTIONS

1. Gently toss the beef chunks with flour.
2. In a dutch oven, add oil and cook the beef, turn it to make sure you cook all sides. It should take about 5-10 minutes, cook until all sides are browned.
3. Add stock, soy sauce, vinegar, honey and ginger. Cook for about at least anhour, covered, until meat is tender. Add carrots, potatoes and mushrooms. Cook for another 20-30 minutes until vegetable is fully cooked but not mushy. If you want to ensure that your meat is extratender, youcan cook the meat longer, about 2-3 hours, before adding the vegetables in. I sometimes cook it the night prior, let it simmer multiple hours, then add vegetables in the following day prior to serving. The reason why you separate the vegetable is to avoid having it be too mushy - if you don't mind the softness to it, you can feel free to add them all in the beginning.