Gingered Beef-Vegetable Stew
- In a large saucepan or Dutch oven brown beef or pork, half at a time, in hot oil. Drain fat from pan. Return beef or pork to saucepan. Stir in the 2-1/2 cups water, onion, dry sherry, 3 tablespoons soy sauce, ginger, and sugar. Bring to boiling. Reduce heat and simmer, covered, for 1 to 1-1/4 hours for beef (about 30 minutes for pork) or until meat is nearly tender.
- Stir in broccoli, carrots, red or green sweet pepper, and water chestnuts. Cover and simmer about 10 minutes more or until meat and vegetables are tender.
- Stir together the 1/4 cup water and the cornstarch; stir into soup. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve with additional soy sauce. Makes 4 servings.
Nutrition Facts (Gingered Beef-Vegetable Stew)
- Per serving:
- 397 kcal cal.,
- 19 g fat
- (6 g sat. fat,
- 84 mg chol.,
- 876 mg sodium,
- 23 g carb.,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet