Korean Beef Stew

Name: Korean Beef Stew
Ingredients: 2 pounds Stew meat (cut into one-inch pieces); 16 ounce bag Baby carrots; 6 Green onions (cut into one-inch pieces); 2 cloves Garlic (chopped); 1/2 cup Tomato juice; 1 1/4 cup Soy sauce; 3 tablespoons Sugar; 2 tablespoons Sesame or vegetable oil; 1 1/4 teaspoon Black pepper; 2 teaspoons Corn starch; 4 teaspoons Cold water; 3 cups Hot cooked rice

12 ingredients · 10 steps · from cooking with sherry

Ingredients

2 pounds Stew meat (cut into one-inch pieces)
16 ounce bag Baby carrots
6 Green onions (cut into one-inch pieces)
2 cloves Garlic (chopped)
1/2 cup Tomato juice
1 1/4 cup Soy sauce
3 tablespoons Sugar
2 tablespoons Sesame or vegetable oil
1 1/4 teaspoon Black pepper
2 teaspoons Corn starch
4 teaspoons Cold water
3 cups Hot cooked rice

Watch the original video

Steps

Pour the stew meat into the slow cooker.
Add the baby carrots, green onions (cut into one-inch pieces), and garlic (chopped) to the slow cooker.
Pour in the tomato juice, soy sauce, sugar, sesame or vegetable oil, black pepper, corn starch, and cold water.
Mix all ingredients together.
Cover the slow cooker with its lid.
Cook on low for 9 to 11 hours, or high for 4 hours 30 minutes to 5 hours 30 minutes. (The speaker suggests cooking on high for two hours and then switching to low for six hours.)
While the stew is cooking, make a cornstarch slurry by mixing 2 teaspoons of corn starch with 4 teaspoons of water.
Pour the cornstarch slurry over the beef stew in the slow cooker.
Turn the slow cooker on high and let it cook for 20 minutes or until the sauce has thickened.
Serve the Korean Beef Stew over hot cooked rice.

Recipe extracted by Foodle from “Slow Cooker Korean Beef Stew” by cooking with sherry. Quantities follow the video and may be approximate — watch the original for technique.