Slow-Cooker Korean Beef Stew

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

Minutes

Total Time

9:30

Hrs:Mins

Makes

6

servings

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.
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.