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Teriyaki Beef Stew Recipe

Teriyaki Beef Stew Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 6-1/2 hours YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. In a large nonstick skillet, brown beef in batches. Transfer to a 3-qt. slow cooker.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 cup stew (calculated without rice) equals 310 calories, 12 g fat (4 g saturated fat), 94 mg cholesterol, 528 mg sodium, 17 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.