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Gingered Beef-Vegetable Stew

Makes: 4 servings
Prep 25 mins Cook 1 hr 25 mins
Gingered Beef-Vegetable Stew
  • 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)

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 397,
  • Fat, total (g) 19,
  • chol. (mg) 84,
  • sat. fat (g) 6,
  • carb. (g) 23,
  • pro. (g) 28,
  • sodium (mg) 876,
  • Percent Daily Values are based on a 2,000 calorie diet

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