Gingered Beef Vegetable Stew
- Reviews 1
Ready In: 1 hr 50 mins
Serves: 4
Ingredients
- 1 lb beef stew meat, cut into 3/4 inch cubes
- cooking spray
- 2 1⁄2 cups water
- 1 medium onion, cut into wedges
- 4 garlic cloves, crushed
- 1⁄3 cup dry sherry
- 4 tablespoons reduced sodium soy sauce
- 2 tablespoons fresh ginger, grated
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon red pepper flakes
- 1 1⁄2 cups broccoli florets
- 1 cup carrot, thinly sliced
- 1 large red pepper, cut into 3/4 inch pieces
- 1⁄2 large green pepper, cut into 3/4 inch pieces
- 1 (8 ounce) can sliced water chestnuts, drained
- 1⁄4 cup water
- 3 tablespoons cornstarch
Directions
- In large saucepan or Dutch oven brown beef.
- Stir in first listed amount of water, onion, dry sherry, soy sauce, ginger, garlic, sugar and red pepper flakes. Bring to boiling.
- Reduce heat and simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender.
- Stir in broccoli, carrots, peppers and water chestnuts. Cover and simmer about 10 minutes or until meat and vegetables are tender.
- Stir together the last remaining amount of water and cornstarch and stir into dish. Cook and stir until thickened and bubbly.
- Serve and enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off