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Slow-Cooked Korean Beef Stew

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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!
Created Nov 29, 2018
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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 Information

No nutrition information available for this recipe
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