To me stew HAS to have more than one vegetable, even a teriyaki based stew. This recipe called for peas only. I added the onions and carrots as well as doubled the peas.
TERIYAKI BEEF STEW adapted from Taste of Home.com
2 pounds beef stew meat, cut into bite sized pieces
1 tablespoon butter
1/4 cup WONDRA flour
FRESH ground black pepper
12 ounce bottle ginger beer
1/4 cup teriyaki sauce (recipe below)
2-3 garlic cloves, FINELY minced
3 green onions, sliced
2 carrots, rustic chopped
2 tablespoons sesame seeds
2 tablespoons cornstarch
2 tablespoons cold water
1-2 cups frozen peas, thawed
Hot cooked rice, optional
- Melt butter in large skillet.
- Dredge meat in flour, shaking off excess flour.
- Cook meat in a single layer, cooking in batches if necessary. Transfer cooked meat to slow cooker.
- Add carrots to meat in slow cooker.
- Top with green onions.
- Whisk together the ginger beer, teriyaki sauce, garlic and sesame seeds; pour over beef.
- Cover and cook on low for 6-8 hours until meat is tender.
- Whisk together the cornstarch and cold water until smooth.
- Gradually stir into stew.
- Fold in peas.
- Cover and cook on high for 30 more minutes or until thickened.
- Serve over rice.
HOMEMADE TERIYAKI MARINADE & SAUCE
MARINADE
1/4 cup Bragg’s Liquid Aminos
3 tablespoons PACKED brown sugar
1 clove garlic, FINELY minced
1 teaspoon FRESH grated ginger
1 tablespoon water
- Whisk all together until smooth.
- Pour over meat and chill until ready to use.
SAUCE BASE
1/2 cup water
1 tablespoon cornstarch
- Whisk water and cornstarch together until smooth.
- Whisk sauce base into marinade to make into Teriyaki sauce.