Korean Beef Stew with Kimchi

Serves 6Beef stew gets a bold twist with this Asian-inspired recipe. Topping the stew with kimchi adds even more flavor.SLOW COOKER SIZE: MEDIUM

4 tablespoon coconut oil2 pounds boneless beef stew meat or beef chuck roast, cut into 1-inch cubes8 ounces fresh shiitake mushrooms, trimmed and thickly sliced (see Tip)1 tablespoon dried minced garlic3 tablespoons finely chopped fresh ginger2 tablespoons Korean chili sauce1½ teaspoons Korean chile flakes or chili powder1 teaspoon salt½ teaspoon ground black pepper1 cup beef broth2 tablespoons sesame oil2 scallions, green and white parts sliced1 cup fresh bean sprouts1 cup kimchi, drained1 hard-boiled egg, chopped1.Heat 2 tablespoons of the coconut oil in a large skillet over medium-high heat. Add the beef, in batches as necessary, and cook until browned, 4 to 6 minutes. Place the beef in the slow cooker.2.Add the remaining 2 tablespoons coconut oil to the skillet. Add the sliced mushrooms and cook, stirring frequently, until the mushrooms release their liquid and the moisture evaporates, about 5 minutes. Transfer the mushrooms to the slow cooker. Stir in the garlic, ginger, chili sauce, chile flakes, salt, and pepper. Pour the broth and 1 tablespoon sesame oil over all.3.Cover and cook on Low for 6 to 8 hours. Stir in the remaining tablespoon sesame oil.4.Ladle into serving bowls. Top each with the sliced scallions, bean sprouts, kimchi, and chopped hard-boiled egg.★