Asian Style Beef and Vegetable Stew
Beef and Vegetable Stew is a cozy, flavorful twist on classic stew with tender beef, broccoli, carrots, bell pepper, and water chestnuts in a savory soy-ginger broth.
Foto: RecipeGirl
Ingredients
- 16 ounces beef stew meat, (cut into ¾-inch cubes)
- 2 tablespoons canola, vegetable or avocado oil
- 2½ cups water
- 1 medium onion, (cut into thin wedges)
- ⅓ cup dry sherry
- 3 tablespoons soy sauce
- 1½ teaspoons grated fresh ginger
- ½ teaspoon granulated white sugar
- 1 cup thinly sliced carrots
- 1½ cups broccoli florets
- 1 large red bell pepper, (seeded & cut into ¾-inch pieces)
- One 8-ounce can sliced water chestnuts, (drained)
- ¼ cup water
- 3 tablespoons cornstarch
- additional soy sauce, (optional)
Steps
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In a 4-quart Dutch oven, brown the beef, half at a time, in hot oil. Spoon out the fat from the pan and discard.
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Stir in the water, onion, sherry, soy sauce, ginger and sugar. Bring to a boil; reduce heat and simmer covered for 1 to 1¼ hours, or until the beef is tender. Place the carrots in the pan when there is about 30 minutes left.
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Stir in the broccoli, red pepper and water chestnuts. Cover and simmer about 10 minutes, or until meat and vegetables are tender.
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In a small bowl, stir together ¼ cup water and cornstarch until smooth; stir into the stew. Cook and stir until thickened and bubbly, about 2 more minutes.
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If desired, serve with additional soy sauce.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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