As they say, "Necessity of the mother of invention." I created this recipe because I had a package of stew meat I needed to use. 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 different way to serve an inexpensive meal.—Leslie Simms, Sherman Oaks, California
- 2 pounds beef stew meat
- 1 bottle (12 ounces) ginger beer or 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
- In a large nonstick skillet, brown beef in batches. 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.
- Combine cornstarch and cold water until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Serve with rice if desired. Yield: 8 servings.
Originally published as Teriyaki Beef Stew in The Taste of Home Cookbook 2011, p48
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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