Gingered Beef-Vegetable Stew

Sherry, soy sauce, and ginger give this chunky stew an Asian twist. Add the vegetables near the end of cooking to keep them crisp.

Gingered Beef-Vegetable Stew Enlarge Image
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4 users rated this recipe an average rating of 3.0
Makes:
4 servings
Prep:
25 mins
Cook:
1 hr 25 mins
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Gingered Beef-Vegetable Stew

Ingredients
1
pound beef or pork stew meat, cut into 3/4-inch cubes
2
tablespoons cooking oil
2 1/2
cups water
1
medium onion, cut into thin wedges
1/3
cup dry sherry
3
tablespoons soy sauce
1 1/2
teaspoons grated fresh ginger
1/2
teaspoon sugar
1 1/2
cups broccoli flowerets
1
cup thinly sliced carrots
1
large red or green sweet pepper, cut into 3/4-inch pieces (1 cup)
1
8 ounce can sliced water chestnuts, drained
1/4
cup water
3
tablespoons cornstarch
 
Soy sauce (optional)

Directions

  1. 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.
  2. 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.
  3. 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
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