Wednesday, August 1, 2012
Teriyaki Beef Stew
Hello everyone, so today's recipe is a play on an old family favorite when it starts getting cold outside. I took the classic ingredients to a beef stew and changed the flavor a little to brighten up the veggies and the beef. Instead of the same ol same ol beef stew, I jazzed up the flavor that wakes up your taste buds. However if you dont like teriyaki sauce then this wont wake up your taste buds or jazz up flavor lol. For the ones that do like it here is the recipe.
1/4 of low sodium teriyaki sauce of your choice
2 carrots sliced
2 stalks of celery diced
1 large onion diced
1 clove of garlic almost minced
1 pound or more of stew beef
salt and pepper
1 low sodium beef bullion or a beef gravy mix(one envelope)
6 cups of water
3 large sweet potatoes
1 tablespoon of extra virgin olive oil
Before you get started, you need to cut the meat into bite sized pieces and put the meat in a bowl. From here you need to add some salt and pepper to the meat coat both sides and add the teriyaki sauce, and mix the meat with a spoon. Cover and leave on the counter for about 30 minutes. Next start chopping up your veggies, this is a good to start prepping your veggies because the meat is soaking up all those wonderful flavors. Grab a large stock pot or a dutch oven and add in the extra virgin olive oil, and veggies. When the veggies start to get soft add in the meat and the juices and brown the meat until no red is showing through. Now add in your beef bullion or gravy mix, do not add water at this point you want the flavor from the bullion or mix all through your veggies and meat. Stir all the ingredients and then stir in the water. Cook on a medium heat until the veggies are cooked through and the meat is tender. I know this recipe is a little bit more involved than some of my other ones but its so worth it. Oh and before I forget we had no left overs and this is a first with beef stew. Live, laugh and love all.