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.
Foto: RecipeGirlBahan-bahan
- 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)
Langkah-langkah
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.
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