The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 tsp sesame seeds (use half) (Sesame)
-
2 tbsp gochujang paste (use half) (Soya)
- 80g sugar snap peas (use half)
-
25g kimchi (use half)
- 150g beef strips
- 1 tbsp cornflour (use half)
-
4 tsp ginger & garlic paste (use half)
-
1 tbsp white miso paste (use half) (Soya)
-
10g beef stock powder (use half)
- 1 spring onion
- 2 large potatoes
- 1 carrot (use half)
- 1 onion (use half)
Sesame, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 88Kcal | 817Kcal |
| 368kJ | 3420kJ | |
| Fat | 3.2g | 29g |
| of which saturates | 1.1g | 10g |
| Carbohydrates | 10g | 90g |
| of which sugars | 1.9g | 18g |
| Protein | 4.9g | 46g |
| Salt | 0.3g | 2.8g |
| Fibre | 1.5g | 14g |
Ingredients
Ingredients
- 80g sugar snap peas
- 1 carrot
- 1 onion
- 2 large potatoes
- 1 spring onion
-
10g beef stock powder
-
1 tbsp white miso paste (Soya)
- 300g beef strips
- 1 tbsp cornflour
-
4 tsp ginger & garlic paste
-
2 tbsp gochujang paste (Soya)
-
25g kimchi
- 1 tsp sesame seeds (Sesame)
Sesame, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 86Kcal | 627Kcal |
| 359kJ | 2625kJ | |
| Fat | 3.6g | 26g |
| of which saturates | 1.3g | 9.2g |
| Carbohydrates | 8g | 56g |
| of which sugars | 2.2g | 16g |
| Protein | 5.5g | 40g |
| Salt | 0.38g | 2.8g |
| Fibre | 1.4g | 10g |
Korean-style Beef Stew with Potatoes, Sugar Snap Peas & Kimchi
This comforting stew comes together in the slow cooker, making busy weeknights that much easier. You'll simmer tender British beef strips, along with bright carrot, golden potatoes and crunchy sugar snaps, in a rich stew, infused with umami miso and warm gochugang. Dish up alongside vibrant kimchi and nutty sesame seeds, to complete the dish. If you don't want to use the slow cooker, you can still cook this recipe on the hob in just over 30 mins.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a slow cooker (if using) & a measuring jug
Start the prep
- Cut the onion into 1cm thick wedges. Halve the carrot lengthways, then cut into 1cm half-moons. Dice the potatoes into 2cm chunks (peel optional). Thinly slice the spring onion greens, then cut the spring onion whites into 2cm pieces
- In the measuring jug, dissolve the beef stock and miso paste in 350ml hot water (175ml for 1 person)
Build the dish
- Heat the large frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the beef, onion and spring onion whites and cook for 6 mins. Season with salt and pepper
- Sprinkle in half the cornflour and cook for a further 1 min, until everything is coated, then add the ginger garlic paste, gochujang and carrot. Cook for 1 min, until the beef is golden and cooked through
Time to slow cook
- Stir in the potatoes and stock mixture and bring to a boil, then transfer to your slow cooker and cook on low for 4-5 hours
- If using the hob, pop a lid on, and simmer for 18-20 mins, until the potatoes are soft
Final steps
- Dissolve the remaining cornflour to the measuring jug with 50ml cold water (25ml for 1 person)
- When the stew has 5 mins remaining, add the cornflour mix and the sugar snap peas and cook for the remaining time, until the sauce thickens
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the beef stew between bowls, topped with the spring onion greens, sesame seeds and kimchi
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