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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 6 |
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As they say, Invention is the mother of necessity. I created this recipe because I had a package of stew meat that needed to be used before the package date. I spotted the ginger beer in the fridge and rest is history. This stew has a delicious sweet-tangy flavor. It's nice to have a little different way to serve an inexpensive meal.Leslie Simms, Sherman Oaks, California Ingredients:
2 pounds beef stew meat |
1 bottle (12 ounces) ginger beer or 1 can (12 ounces) ginger ale |
1/4 cup teriyaki sauce |
2 garlic cloves, minced |
2 tablespoons sesame seeds |
2 tablespoons cornstarch |
2 tablespoons cold water |
2 cups frozen peas, thawed |
hot cooked rice, optional |
Directions:
1. In a large nonstick skillet, brown beef in batches if necessary. Transfer to a 3-qt. slow cooker.
2. In a small bowl, combine the ginger beer, teriyaki sauce, garlic and sesame seeds; pour over beef. Cover and cook on low for 6-8 hours or until meat is tender.
3. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 1 hour or until gravy is thickened. Serve with rice if desired. Yield: 8 servings.
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