Beef and Tofu Stew

This stew is the perfect meal on a chilly night. Savory beef, silken tofu, and a dab of chili paste create a meal that will warm you through and through.

Serves: 4Hands-on: 40 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. vegetable oil
  • 1 lb. beef stew meat, cubed
  • 1⁄2 tsp. salt
  • 1 large onion, peeled and diced
  • 1 large zucchini, sliced
  • 4 cups vegetable broth
  • 1 package (16 oz.) silken tofu, diced
  • 2 Tbsp. soy sauce
  • 2 tsp. arrowroot powder
  • 1 Tbsp. Korean chili garlic paste
  • 2 scallions (white and green parts), thinly sliced


  • Heat vegetable oil over medium heat in a large Dutch oven. When the oil shimmers, add the beef and season with salt. Brown on all sides, about 10 minutes.
  • Add the onion and zucchini. Cook until softened, about 5 minutes.
  • Add the stock and bring to a boil. Add the tofu and soy sauce and stir well.
  • Whisk together the arrowroot powder with 1 tablespoon water and pour into the stock. When the sauce has thickened and the tofu is warmed through, ladle into bowls.
  • Top stew with chili paste and garnish with scallions.