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Slow-Cooked Korean Beef Stew With Napa Cabbage And Pickles

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 tbsp vegetable oil

3 lb trimmed beef chuck, cut into 3-inch pieces

salt and black pepper

1/4 cup soy sauce

1/4 cup sugar

1/4 cup dry white wine

1 quart beef stock or low-sodium broth

2 medium red onions, quartered

6 large garlic cloves, coarsely chopped

2 large jalapenos, halved, seeded and sliced

2 cup mung bean sprouts

1 tbsp corn starch

4 cup coarsely chopped Napa cabbage

1/2 cup thinly sliced sour pickles

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