MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Orange Teriyaki Beef Stew
Categories: Beef, Citrus, Mushrooms, Greens, Chilies
Yield: 8 Servings
2 lb Boneless beef chuck; in 1"
- pieces
1 tb Chinese five-spice powder
1/2 ts Salt
1 tb Oil
4 oz Fresh shiitake mushrooms;
- stemmed, sliced
12 oz Bok choy; sliced across,
- white and green portions
- separated
3 cl Garlic; minced
1 tb Grated fresh ginger
1/2 ts Crushed red pepper
2 c Beef broth
1 c Orange juice
1/2 c Teriyaki sauce
2 Navel oranges; peeled,
- sliced
Toss beef with five spice and salt. Heat oil in a 4-quart
Dutch oven over medium-high heat. Add beef in batches and
sear until browned all over, 5 to 8 minutes. Remove to a
plate.
Add mushrooms and white bok choy stems (reserve green
leaves) and cook 2 minutes. Stir in ginger, garlic, and
crushed red pepper and cook for 1 minute. Add broth,
orange juice, and teriyaki sauce; bring to boiling,
scraping pan bottom. Return beef to pan, cover and simmer
over low heat for 45 to 60 minutes or until beef is
tender. Add bok choy leaves the last 5 minutes of
cooking. Garnish with oranges. Serve with hot cooked
rice, if desired.
SLOW COOKER: Prepare as above, except after browning
meat, add to a 4 quart slow cooker. Stir in mushrooms,
white part of bok choy, ginger, garlic, crushed red
pepper, beef broth, orange juice, and teriyaki sauce.
Cover; cook on low-heat setting for 8 to 9 hours or on
high-heat setting for 4 to 4 1/2 hours. Stir in green
part of bok choy and garnish with oranges.
Makes: 8 servings
Better Homes & Gardens | October 2016
MM Format by Dave Drum - 25 October 2016
Uncle Dirty Dave's Archives
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... "People who say they sleep like a baby usually don't have one" Leo J Burke
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