Gingered Beef and Vegetable Stew

GINGERED BEEF AND VEGETABLE STEW
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1 lb beef stew meat cut into ¾” cubes
2 Tbs vegetable oil
2½ cups water
1 medium onion, cut into thin wedges
1/3 cup dry sherry
3 Tbs soy sauce
1½ tsp grated fresh ginger
½ tsp granulated sugar
1 cup thinly sliced carrots
1½ cups broccoli florets
1 large red bell pepper, seeded and cut into ¾” pieces
8 oz can sliced water chestnuts, drained
¼ cup water
3 Tbs cornstarch
additional soy sauce, optional

1. In a large saucepan, brown beef, half at a time, in hot oil. Drain fat from pan.

2. Stir in the water, onion, sherry, soy sauce, ginger and sugar. Bring to boiling; reduce heat and simmer covered for 1 to 1¼ hours, or until beef is tender. Place carrots in pan when about 30 minutes are left.

3. Stir in broccoli, red pepper and water chestnuts. Cover and simmer about 10 minutes, or until meat and vegetables are tender.

4. Stir together ¼ cup water and cornstarch; stir into stew. Cook and stir until thickened and bubbly, about 2 more minutes.

5. If desired, serve with additional soy sauce.

Servings: 6

Cooking Tips
*You can substitute pork for beef, if desired. Reduce simmer time to 30 minutes for pork.

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