Asian-Style Beef Stew with Sweet Potatoes

This wasn’t a bad stew at all I just wish it was a little thicker so I would probably add a cornstarch mixture at the end to thicken it a little. It’s a manly filling meal that’s for sure. I also like the fresh lime squeezed in there which gave it a nice citrus flavor. I would make this again for sure in the Fall.

Asian-Style Beef Stew with Sweet Potatoes

(Adapted from Family Circle)

 

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1 tablespoon vegetable oil

1 pound boneless chuck for stew, cut into 1 to 1 1/2 inch pieces

1 large onion, sliced

2 cups chicken broth

1/4 cup light soy sauce

1/4 cup mirin

10 nickle-size slices of fresh ginger

1/2 teaspoon black pepper

1 lemon

1 pound sweet potatoes, peeled and cut into 1 inch chunks

5 ribs celery, cut into 1/2 inch slices

2 peppers, cored, seeded and coarsely chopped

3 tablespoons cornstarch

Parsley for garnish, optional

 

In a large saucepan, heat oil over medium-high heat. Add beef and onions and brown 5 minutes, turning once.

 

 

 

Add chicken broth and 1/2 cup water and bring to a simmer, scraping up any browned bits on bottom of pan.

 

 

 

Add soy sauce, mirin, ginger and black pepper.

 

 

 

Zest lemon and add to stew. Juice the lemon and reserve the juice.

 

 

 

Cover and simmer for 45 minutes, stirring occasionally.

 

Add sweet potato; simmer for an additional 15 minutes.

 

 

 

Add celery and peppers and simmer for an additional 15 minutes.

 

 

 

In a small dish, mix cornstarch with 2 tablespoons of water. Stir into the simmering stew and cook for an additional minute.

 

 

 

Stir in lemon juice to taste and serve. Garnish with parsley if desired.