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Teriyaki Beef Stew Recipe

Teriyaki Beef Stew Recipe

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


  • 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


  • 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): 310 calories, 12g fat (4g saturated fat), 94mg cholesterol, 528mg sodium, 17g carbohydrate (9g sugars, 2g fiber), 33g protein Diabetic Exchanges: 1 starch, 4 lean meat.

Reviews for Teriyaki Beef Stew

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Reviewed Oct. 22, 2015

"So nice to find something else to use stew meat in. Quick, easy and tasty. Only thing I would change is doubling on the sauce."

Reviewed Jan. 22, 2015

"This recipe just didn't work for me. The meat was dry, it needed flavor and the sauce never thickened."

Reviewed Nov. 27, 2013

"This was a wonderfully tasty stew. I didn't have a ginger beer but, I did have a pumpkin ale that I used instead. I served it over rice and my son and husband loved it. The meat was so tender and the asian seasonings were delicious."

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Wine Pairings

Light-Bodied Red Wine

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