Inspired by Korean kimchi jjigae, this cosy, gently spicy stew is made by putting everything in one pot and letting it simmer until the beef is meltingly tender. Lean beef gives plenty of protein and iron to keep you full, while mushrooms, spinach and edamame add fibre and colour. The tangy kimchi brings bags of flavour with hardly any effort.

Ingredients

450g lean diced beef (braising steak), fat trimmed.
1 onion, sliced (or 150g frozen sliced onion)
3 garlic cloves, crushed (or ¾ tsp garlic granules)
200g kimchi, with its juice (or a vegan or fish-free kimchi)
250g mushrooms, sliced (fresh or frozen)
1 tbsp sriracha
1 tsp reduced-salt soy sauce (or tamari or gluten-free soy sauce)
500ml water
200g frozen edamame beans (or frozen peas)
200g spinach (fresh or frozen)
2 x 250g pouches brown rice (or 200g dry brown rice, cooked)
¼ tsp black pepper

Needed kitchenware

You'll need a large, lidded saucepan or casserole dish. A slow cooker is optional.

Instructions

Put the beef, onion, garlic, kimchi and its juice, mushrooms, sriracha, soy sauce, pepper and water in a large saucepan.

Bring to the boil, then cover and simmer on a low heat until the beef is tender enough to break apart with a spoon (1½ hours). Stir occasionally.

Stir in the edamame and simmer for 5 minutes.

Stir in the spinach until wilted (1–2 minutes).

Meanwhile, heat the rice according to the pack instructions.

Serve the stew in bowls with the rice.

Slow cooker option: Put everything except the edamame and spinach into a slow cooker and cook on low for 7–8 hours or high for 4 hours. Stir in the edamame and spinach for the last 10 minutes.

Oven option: Cook covered in a casserole dish at 160°C (140°C fan) for 2 hours, then stir in the edamame and spinach.

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Storage information

Cool within 1 hour, then cover and refrigerate the stew for up to 3 days and the rice for no more than 1 day. Freeze the stew, without the rice, in portions for up to 3 months. Defrost overnight in the fridge and reheat until steaming hot all the way through. Reheat rice only once.

Tip

Lower carb: Skip the rice and add an extra 200g edamame. Family-friendly: Leave out the sriracha and use a mild kimchi, then serve extra hot sauce on the side.

Cost-saving tips

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Batch-cook friendly

Freezer-friendly

Family-friendly

Budget-friendly

Beginner

Low effort

Abbi

Head Chef