Korean Beef Stew

2 lb. beef stew meat, cut into 1 in. pieces
16 oz. bag ready-to-eat baby carrots
6 green onions, cut into 1 in. pieces
2 cloves garlic, pressed or finely minced
1/2 C. tomato juice
1/4 C. soy sauce
3 Tbsp. sugar
2 Tbsp. sesame oil
1/4 tsp. pepper
2 tsp. salt, or to taste
2 tsp. cornstarch
4 Tbsp. cold water
3 C. hot cooked rice

In a 3-4 qt. slow cooker, mix beef and next 9 ingredients ingredients. Cover and cook on low 9-11 hrs or high 4 1/2-5 1/2 hrs.
In a small bowl, mix cornstarch and cold water until blended; stir into beef mixture. Increase to high, cover and cook another 20 min. or until slightly thickened.
Serve with rice.