Slow Cooker Korean Beef Stew

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Slow Cooker Korean Beef Stew

Fill the slow cooker in just 10 minutes in the morning, and this Asian-inspired beef stew will be ready when you get home from work. All you'll need to do is cook the rice!

Prep Time

Minutes

Total Time

9:30

Hrs:Mins

Makes

servings

lb beef stew meat, cut into 1-inch pieces

bag (16 oz) ready-to-eat baby-cut carrots

green onions, cut into 1-inch pieces

cloves garlic, chopped

1/2

cup tomato juice

1/4

cup soy sauce

tablespoons sugar

tablespoons sesame or vegetable oil

1/4

teaspoon pepper

teaspoons cornstarch

teaspoons cold water

cups hot cooked rice

Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef, carrots, onions, garlic, tomato juice, soy sauce, sugar, oil and pepper.
Cover; cook on Low heat setting 9 to 11 hours (or on High setting 4 hours 30 minutes to 5 hours 30 minutes).
In small bowl, mix cornstarch and cold water until blended; stir into beef mixture in slow cooker. If cooking on Low heat setting, increase to High. Cover; cook about 20 minutes longer or until mixture is slightly thickened. Serve with rice.

Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)

Calories 470

(Calories from Fat 190),

Total Fat 21g

(Saturated Fat 7g,
Trans Fat 1/2g),

Cholesterol 80mg;
Sodium 1070mg;
Total Carbohydrate 39g

(Dietary Fiber 3g,
Sugars 11g),

Protein 31g;

Percent Daily Value*:

Exchanges:

1 1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1/2 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.