Slow-Cooker Korean Beef Stew

Name: Slow-Cooker Korean Beef Stew
Prep time: 10 min
Total time: 9 h 30 min
Yield: 6
Cuisine: Korean
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

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Prep 10 min
Total 9 hr 30 min
Servings 6

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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!

By Betty Crocker Kitchens

Updated Dec 5, 2012

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

Steps

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

470 Calories, 21g Total Fat, 31g Protein, 39g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 470

Calories from Fat: 190

Total Fat: 21g; 32%

Saturated Fat: 7g; 35%

Trans Fat: 1/2g

Cholesterol: 80mg; 27%

Sodium: 1070mg; 44%

Potassium: 730mg; 21%

Total Carbohydrate: 39g; 13%

Dietary Fiber: 3g; 12%

Sugars: 11g

Protein: 31g

% Daily Value*:

Vitamin A: 260%; 260%

Vitamin C: 10%; 10%

Calcium: 6%; 6%

Iron: 20%; 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;

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