Teriyaki Beef Stew Recipe

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Teriyaki Beef Stew Recipe
Teriyaki Beef Stew Recipe photo by Taste of Home
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Teriyaki Beef Stew Recipe

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

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

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

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: 4 lean meat, 1 starch.

  • 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.
Originally published as Teriyaki Beef Stew in The Taste of Home Cookbook 2011, p48

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Reviews forTeriyaki Beef Stew

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Mandy257 User ID: 6312943 264126
Reviewed Mar. 31, 2017

"I made this last night. It was good. The sauce really needs to be doubled. I will be making this again. The kids even liked it."

MY REVIEW
wanders6 User ID: 4956076 235450
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."

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TRAREI User ID: 1025582 218573
Reviewed Jan. 22, 2015

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

MY REVIEW
chefcyn User ID: 4366589 133289
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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