Japanese Beef Stew for the Crock Pot |
|
 |
Prep Time: 45 Minutes Cook Time: 360 Minutes |
Ready In: 405 Minutes Servings: 9 |
|
Adapted from The Biggest Loser Family Cookbook p 154. Submitted as my week 3, 2012 new recipe. We made this recipe January 19th and my family gave it 1 out of 5 stars. Read my full review at /2012/01/22/weekly-menu-fo…-new-food-fail Ingredients:
2 tablespoons all-purpose flour |
1/4 tablespoon garlic powder |
ground black pepper, to taste |
3 lbs chuck roast, trimmed and cut into 1-inch cubes |
3 teaspoons sesame oil |
1 cup scallion, trimmed and chopped |
2 tablespoons garlic, minced |
2 tablespoons ginger, peeled and minced |
4 cups beef broth |
4 tablespoons soy sauce |
8 ounces white mushrooms, halved |
4 carrots, peeled and cut into bite-sized rounds |
1 lb sweet potato, peeld and cut into 1-inch cubes |
1 lb sugar snap pea |
Directions:
1. Combine the flour, garlic powder, and pepper in a medium bowl. Add the beef and toss to coat. Refrigerate for at least 15 minutes (can be done ahead).
2. Heat a skillet over medium-high heat. Add oil then the beef in batches, browning on all sides. Remove browned beef to a Crock Pot. Drizzle approximately a cup of the beef broth into the skillet, gently scraping the browned bits from the bottom of the pan. Carefully pour the broth from the skillet into the Crock Pot.
3. Add all remaining ingredients except the snow peas to the Crock Pot and set to warm. Cook on low for 6-8 hours. Add the snow peas for the final 30 minutes of cooking. Serve immediately.
|
|