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Slow-Cooker Korean Beef Stew

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Slow-Cooker Korean Beef Stew
  • 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!
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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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