Wednesday, March 12, 2014

Asian-Style Beef Stew with Sweet Potatoes

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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.


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


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Add soy sauce, mirin, ginger and black pepper.


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


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Cover and simmer for 45 minutes, stirring occasionally.


Add sweet potato; simmer for an additional 15 minutes.


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


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


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

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1 comment:

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