Slow-Cooker Korean Beef Stew

  • Prep 10 min
  • Total 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

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 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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