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A hearty bowl of
this stew hits the spot on a chilly day...
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1
lb |
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beef
stew meat cut into ¾" cubes |
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2
Tbs |
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vegetable oil |
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2½
cups |
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water |
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1
medium |
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onion, cut into thin wedges |
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1/3
cup |
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dry
sherry |
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3
Tbs |
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soy
sauce |
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1½
tsp |
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grated fresh ginger |
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½
tsp |
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granulated sugar |
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1
cup |
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thinly sliced carrots |
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1½
cups |
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broccoli florets |
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1
large |
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red
bell pepper, seeded and cut into ¾"
pieces |
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8
oz |
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can
sliced water chestnuts, drained |
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¼
cup |
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water |
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3
Tbs |
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cornstarch |
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additional soy sauce, optional |
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1 |
In a large
saucepan, brown beef, half at a time, in hot
oil. Drain fat from pan. |
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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. |
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3 |
Stir in
broccoli, red pepper and water chestnuts. Cover
and simmer about 10 minutes, or until meat and
vegetables are tender. |
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4 |
Stir
together ¼ cup water and cornstarch; stir into
stew. Cook and stir until thickened and bubbly,
about 2 more minutes. |
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5 |
If desired,
serve with additional soy sauce. |
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Servings: 6
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Cooking Tips |
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*You can substitute
pork for beef, if desired. Reduce simmer time to 30
minutes for pork. |
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