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 10 min
  • Total Time 9 hr 30 min
  • Servings 6

Ingredients

2
lb beef stew meat, cut into 1-inch pieces
1
bag (16 oz) ready-to-eat baby-cut carrots
6
green onions, cut into 1-inch pieces
2
cloves garlic, chopped
1/2
cup tomato juice
1/4
cup soy sauce
3
tablespoons sugar
2
tablespoons sesame or vegetable oil
1/4
teaspoon pepper
2
teaspoons cornstarch
4
teaspoons cold water
3
cups hot cooked rice

  • 1 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.
  • 2 Cover; cook on Low heat setting 9 to 11 hours (or on High setting 4 hours 30 minutes to 5 hours 30 minutes).
  • 3 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
7g,
7%
Trans Fat
1/2g
1/2%
),
Cholesterol
80mg
80%;
Sodium
1070mg
1070%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
  Sugars
11g
11%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
260%;
Vitamin C
10%;
Calcium
6%;
Iron
20%;
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.