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Stew, Gingered Beef-Vegetable

Recipe Link: http://foodvision.com

List of Ingredients




1 pound beef or pork stew meat-cut into 3/4-inch cubes
2 tablespoons cooking oil
2-1/2 cups water
1 medium onion, cut into thin wedges
1/3 cup dry sherry
3 tablespoons soy sauce
1-1/2 teaspoons grated gingerroot
1/2 teaspoon sugar
1-1/2 cup broccoli florets
1 cup carrots, thinly sliced
1 large sweet red or green pepper, cut into 3/4-inch pieces
1 can sliced water chestnuts, drained
1/4 cup water
3 tablespoons cornstarch
Soy sauce (optional)


Recipe



1. In a large saucepan or Dutch oven, brown beef or pork, half at a time, in hot oil. Drain fat from pan. Return beef or pork to saucepan. Stir in the 2-1/2 cups water, onion, dry sherry, 3 tablespoons soy sauce, gingerroot and sugar. Bring to boiling. Reduce heat and simmer, covered, for 1 to 1-1/4 hours if using beef (about 30 minutes for pork) or until meat is nearly tender.

2. Stir in broccoli, carrots, sweet red or green pepper and water chestnuts. Cover and simmer about 10 minutes more or until meat and vegetables are tender.

3. Stir together the 1/4 cup water and the cornstarch, stir into soup. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve with additional soy sauce.

Serves 4
Calories 397
Fat 19.6 g
Cholesterol 84 mg
Sodium 876 mg