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Teriyaki Beef Stew

 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 ServingsPrep: 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.
Nutritional Facts: 1 cup stew (calculated without rice) equals 310 calories, 12 g fat (4 g saturated fat), 94 mg cholesterol, 528 mg sodium,

2 of 2

Teriyaki Beef Stew (continued)

Nutritional 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.