Asian-Style Beef Stew with Sweet Potatoes Recipe

By mschweickert

Ingredients

• 1 Tbsp vegetable oil
• 1 lb boneless chuck for stew, cut into 1 inc pieces
• 1 large onion, sliced
• 2 cups chicken broth
• 1/4 cup light soy sauce
• 1/4 cup mirin
• 10 nickel-size slices of fresh ginger
• 1/8 tsp black pepper
• 1 lemon
• 1 lb 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 Tbsp. cornstarch
• Parsley for garnish

Details

Servings 4
Adapted from caloriecount.about.com

Preparation

Step 1

In a large saucepan, heat oil over medium-high heat. Add beef and onions and brown for 5 minhutes, turning once. Add chicken broth and 1/2 cup water and bring to a simmer, scraping up any browned bits on bottom of pan. Ad soy sauce, wine, (or 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 simmer for an additional 15 minutes. In a small dish, mix conrstarch with 2 tablespoons water. Stir into the simmer stew and cook for an additional minute. Stir in lemon juice to taste and serve. Garnish with parsley if desired.