Orange Teriyaki Beef Stew

By rmulleni

Ingredients

• 2 pounds boneless beef chuck roast, cut into 1-inch pieces
• 1 tablespoon Chinese five-spice powder
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 4 ounces fresh shiitake mushrooms, stemmed and sliced (1 1/2 cups)
• 12 ounces bok choy, sliced crosswise, white and green portions separated
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon crushed red pepper
• 2 cups lower-sodium beef broth
• 1 cup orange juice
• 1/2 cup reduced-sodium teriyaki sauce
• 2 navel oranges, peeled and sliced

Details

Preparation time 30mins
Cooking time 90mins
Adapted from bhg.com

Preparation

Step 1

Directions
1. Toss beef with five spice and salt. Heat oil in a 4-quart Dutch oven over medium-high heat. Add beef in batches and sear until browned all over, 5 to 8 minutes. Remove to a plate.
2. Add mushrooms and white bok choy stems (reserve green leaves) and cook 2 minutes. Stir in ginger, garlic, and crushed red pepper and cook for 1 minute. Add broth, orange juice, and teriyaki sauce; bring to boiling, scraping pan bottom. Return beef to pan, cover and simmer over low heat for 45 to 60 minutes or until beef is tender. Add bok choy leaves the last 5 minutes of cooking. Garnish with oranges. Serve with hot cooked rice, if desired.


Slow Cooker:

Prepare as above, except after browning meat, add to a 4-quart slow cooker. Stir in mushrooms, white part of bok choy, ginger, garlic, crushed red pepper, beef broth, orange juice, and teriyaki sauce. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Stir in green part of bok choy and garnish with oranges.




Nutrition Facts (Orange Teriyaki Beef Stew ) Per serving: 314 kcal cal.,
19 g fat
(7 g sat. fat,
1 g polyunsaturated fat,
8 g monounsatured fat),
99 mg chol.,
665 mg sodium,
11 g carb.,
1 g fiber,
8 g sugar,
25 g pro.
Percent Daily Values are based on a 2,000 calorie diet