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!
Slow-Cooker Korean Beef Stew
- Prep Time 10 min
- Total 9 hr 30 min
- Servings 6
- Ingredients 12
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
Instructions
-
Step1Spray 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.
-
Step2Cover; cook on Low heat setting 9 to 11 hours (or on High setting 4 hours 30 minutes to 5 hours 30 minutes).
-
Step3In 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
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