Orange Teriyaki Beef Stew

By smleonard

Ingredients

• 2 lbs 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

Preparation

Step 1

Directions

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.

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.