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Teriyaki Beef Stew
As they say, "Invention is the mother of necessity." I created this recipe because I had a package of stew meat that needed to be used before the package date. I spotted the ginger beer in the fridge and rest is history. This stew has a delicious sweet-tangy flavor. It's nice to have a little different way to serve an inexpensive meal.—Leslie Simms, Sherman Oaks, California
6 Servings
Prep: 20 min. Cook: 7 hours
Ingredients
2 pounds beef stew meat
1 bottle (12 ounces) ginger beer
or
1 can (12 ounces) ginger ale
1/4 cup teriyaki sauce
2 garlic cloves, minced
2 tablespoons sesame seeds
2 tablespoons cornstarch
2 tablespoons cold water
2 cups frozen peas, thawed
Hot cooked rice, optional
Directions
In a large nonstick skillet, brown beef in batches if necessary.
Transfer to a 3-qt. slow cooker.
In a small bowl, combine the ginger beer, teriyaki sauce, garlic and
sesame seeds; pour over beef. Cover and cook on low for 6-8 hours or
until meat is tender.
In a small bowl, combine cornstarch and cold water until smooth;
gradually stir into stew. Stir in peas. Cover and cook on high for 1
hour or until gravy is thickened. Serve with rice if desired. Yield:
8 servings.
Nutrition Facts:
1 cup stew (calculated without rice) equals 310 calories, 12 g fat (4 g saturated fat), 94 mg cholesterol, 528 mg sodium,
© Taste of Home 2013
2 of 2
Teriyaki Beef Stew
(continued)
Nutrition Facts:
17 g carbohydrate, 2 g fiber, 33 g protein.
Diabetic Exchanges:
4 lean meat, 1 starch.
Wine:
Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as
Pinot Noir
.
© Taste of Home 2013