Asian Style Beef and Vegetable Stew

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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.

Prep Time30

Cook Time1 45

Total Time2 15

Course: Main Course

Cuisine: American

Keyword: Beef, beef stew, vegetables

Servings: servings

Author: Lori Lange

Equipment

Dutch Oven (for cooking the stew)

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

Instructions

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.
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.
Stir in the broccoli, red pepper and water chestnuts. Cover and simmer about 10 minutes, or until meat and vegetables are tender.
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.
If desired, serve with additional soy sauce.

Notes

Brown the beef in batches for the best flavor.
Add the broccoli and bell pepper near the end so they stay bright and tender-crisp.
For gluten-free, use a certified GF soy sauce.
Pork may be substituted for beef—reduce simmer time to about 30 minutes.

Nutrition