Each footstep felt heavy as I daintily stepped on the icy ground. White snow hung heavily on the fragile tree branches, threatening to shower anyone walking by with icy crystals. Although I don’t like the cold, I love seeing the fresh powdery snow. Overnight, everything had turned into a white winterland welcoming the month of December, the month of Christmas.
As you can probably tell from my instagram posts about all the Christmas desserts we have been making, I LOVE CHRISTMAS! I am especially excited to fly home to see my family in a week! But christmas is so much more than just the presents and food, in fact it is the spirit of christmas that t I really love. As cliche as it sounds, everyone is just happier around this time of year; people are more generous and forgiving. It is truly inspiring to see.
SO counting down the days , I have officially 1 more week of finals and I’m almost there to Christmas! Since Christmas is just round the corner, I’ve honestly been focused on clearing out my fridge, buying only the mere necessities. However, one thing I always like to keep in my freezer at all times is frozen beef chuck. My favorite way of cooking it is braising it in a Korean inspired marinade made from pureed apples, soy sauce, ginger and onions. I love eating Korean beef, or “bulgogi” so this is an amazing speedy alternative that is so satisfying. I usually make a big pot of this, but it doesn’t even last through the week because it tastes so good! I’ve been perfecting this recipe for about a year now and I have to say, no one has ever gone without complimenting this amazing stew!
This simple beef stew that honestly started out as a random throw-together “Sunday dinner” turned out to be a dream. Oh how I can’t wait for Christmas!
- 2.5 lbs Brisket / Chuck Roast, cut into ½" cubes (**Brisket will yield more tender meat)
- 3 medium carrots, peeled and cut into chunks
- 2 small turnips, peeled and cut into chunks (or 1 large potato)
- 4 slices ginger
- Sauce:
- 2 apples
- ½ onion
- ½ cup GF soy sauce (kikkoman)
- 2 tbsp honey
- 2 tbsp minced garlic
- Place everything for the sauce in a blender and blitz till smooth.
- In a large wok/pot, quickly brown all the sides of your chuck roast (Do this in batches).
- Add in the sauce and ginger slices.
- Bring to boil. Cover and turn to low simmer for 1 hour or until tender (1.5 hours).
- Add diced potatoes and carrots. Continue to simmer, covered, on low for 20-30 minutes.
- Garnish with sesame seeds and spring onions. Serve warm with Rice.
LOVE,
Zoe & Mia
This post is featured on Fiesta Friday
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Hello, there! Welcome to Fiesta Friday! I love Korean food. I mean, I really, really LOVE it. Your beef stew sounds terrific. I make a similar stew with short ribs that my family thinks is the best stew in the world 😄 Thanks for sharing with Fiesta Friday Link Party. I’ll be sending you an invite to the Fiesta Friday Friends Board shortly.
Thank you!! You’re so sweet Angie! Hope you get to try this out!
This looks great! Although I admit I’d probably dash a splash of sesame oil atop, just before serving. Thanks for sharing with Fiesta Friday!!
Thanks! haha for sure! You can do that! Sesame oil would definitely add a touch of something!