Teriyaki Beef Stew sounds strange but it has become my favorite stew recipe. I had never heard of adding pop to a recipe before this stew. I initially thought it would make the recipe too sweet but it is really balanced. If you like the sweet & spicy combo add some hot sauce.
Teriyaki Beef Stew is best served over rice with a fresh side salad. Strangely, I am not usually a fan of stew but Teriyaki Beef Stew is a recipe I make over and over again. I found this recipe in my Taste of Home Healthy Cooking 2016 Annual Recipes Cookbook.
Crock-Pot & Stove Top
Recipe serves: 8
Serving size:
- 1 cup stew
- 1/2 cup rice
Total time: 6 – 8 hours
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
cornstarch
-
olive oil
-
red pepper flakes
-
sesame seeds
Grocery
-
2 - pounds stew meat
-
1 - teriyaki sauce
-
1 - garlic bulb
-
1 - bag of peas, 12 ounces
-
1 - bottle of ginger ale, 12 ounces
-
1 - bag long grain rice
Let's prep!
| 1 tablespoon olive oil |
| 2 pounds beef stew meat |
| 1 teaspoon salt |
| 1 teaspoon pepper |
| 1 teaspoon pepper flakes |
| 12 ounces ginger ale |
| 1/4 cup teriyaki sauce |
| 2 garlic cloves, minced |
| 2 tablespoons sesame seeds |
| 2 tablespoons cornstarch |
| 2 tablespoons cold water |
| 12 oz bag peas |
| 16 ounces long grain rice |
- Gather all your ingredients and measuring tools
- Mince 2 garlic cloves and place them in a prep bowl
- In a 2 cup measuring cup add and mix to combine:
- 12 ounces ginger ale
- 1/4 cup teriyaki sauce
- minced garlic
- 2 tablespoons sesame seeds
- 1 teaspoon red pepper flakes
Let's cook!
- Complete the prep from the prep tab above.
- Season the beef with the salt and pepper.
- Heat the pan with 1/2 tablespoon of oil then add 1/2 the meat and brown.
- Add the browned meat to the slow cooker then add 1/2 tablespoon of oil to the pan and brown the remainder of the meat. Place the browned meat in the slow cooker.
- Coat the meat with the teriyaki mixture then cover and cook on low for 6 – 8 hours.
- 30 minutes before serving, combine 2 tablespoons cornstarch and 2 tablespoons of water in a small prep bowl then mix really well until mixture is smooth.
- Stir in the cornstarch mixture to the beef. Add the peas. Cover and cook on high for 30 minutes. The mixture should be thickened.
- After adding the cornstarch cook 2 cups of long grain rice. Serve with the stew. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 5
Side Options
Side Salad
