The Best One-Pot Dish Ever

When I saw Citymama’s Korean Beef Stew, I was reminded of a similar recipe I wanted to try when the weather got cooler. There really isn’t much to say about this one-pot wonder. It’s easy and delicious…salty, slightly sweet, just a little hint of heat and wonderfully balanced by the bitterness of the mustard greens (my current favorite veggie).

Oven Braised Beef with Korean Hot Pepper Paste

• 2 to 2 ½ lbs chuck steak, cut into 2 inch chunks
• 10 pearl onions, peeled (or 2 regular onions cut into 8 wedges)
• 1 head garlic, cut in half crosswise
• 1 knob ginger, sliced
• 1/3 cup packed brown sugar
• ½ cup low sodium tamari (low sodium soy sauce is fine)
• 2 tbs Korean hot pepper paste
• 3 carrots, cut in chunks (butternut squash could also work well)
• 1 tbs sesame oil
• 1 bunch mustard greens, stems and ribs removed and chopped roughly
• about 2 tbs toasted sesame seeds for garnish

There’s really nothing more to it than putting all the ingredients into a Dutch oven and putting that into a preheated 325º oven for 2 hours or so. No need to brown the meat first (although you're welcome to). Just make sure the hot pepper paste is dissolved by mixing it with the soy sauce and sugar before adding it to the pot.

When the meat is tender, add the mustard greens and continue to cook for 10 minutes, until the greens are wilted and tender. It’s easiest to do this step on the stove over low heat. I recommend letting the soup sit off the heat for a few minutes to allow the flavors to mellow out. Like any stew-y dish, this one is even better the next day. Serve topped with the toasted sesame seeds on steamed white rice.