Labadie Recipe Database

Name Asian-Style Beef Stew with Sweet Potatoes Number of People 4 List of Ingredients 1 T. vegetable oil 1 lb. boneless chuck for stew, cut into 1-inch pieces 1 large onion, sliced 2 cups chicken broth 1/4 cup light soy sauce 1/4 cup mirin (rice wine or sake) 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 T. cornstarch Parsley for garnish, optional Description In a large saucepan, heat oil over medium-high heat.  Add beef and onions and brown for 5 minutes, turning once. Add chicken broth and 1/2 cup water and bring to a simmer, scraping up any browned bits on bottom of pan.  Add soy sauce, 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 potatoes; simmer for an additional 15 minutes.  Add celery and peppers and simmer for an additional 15 minutes. In a small dish, mix cornstarch with 2 T. of water.  Stir into the simmering stew and cook for an additional minute. Stir in lemon juice to taste and serve.  Garnish with parsley if desired. Time 15 minutes prep and 90 minutes cooking Difficulty (1-5) 1 Notes Per serving:  492 calories, 11 g fat (3 g saturated), 43 g protein, 50 g carbohydrate, 6 g fiber, 963 mg sodium, 93 mg cholesterol. 12 pts.+ Image