Here’s a different flavour twist for a truly simple comfort dinner that’s perfect on a winter day. Stews are even better the next day so for convenience, make it the night before, cool and store in refrigerator. Then all that’s left is to reheat over low heat or in a low oven.

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Cooking Time: 1-1/4 hours

Preparation Time:

Servings: 4

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Ingredients

  • 1 lb (500 g) beef stewing cubes, or trimmed, boneless simmering steak (eg
  • brisket, blade or cross rib), cut into bite-size pieces
  • 1 tbsp (15 mL) vegetable oil
  • 3 medium Ontario Onions, chopped
  • 1 container (500 mL) Japanese broth
  • 2 large Ontario Carrots, sliced 3/4-inch (2 cm) thick
  • 2 medium Ontario White Potatoes, peeled and cut into
  • 3/4-inch (2 cm) cubes
  • 3 tbsp (45 mL) naturally brewed soy sauce
  • 5 tsp (25 mL) rice wine vinegar
  • 2 tsp (10 mL) cornstarch
  • 2 or 3 Ontario Green Onions, thinly sliced (optional)

Instructions

Pat beef dry with paper towels. Heat oil in large deep skillet, Dutch Oven or stockpot; brown beef. Add onions; cook, stirring, for 1 to 2 minutes. Add broth; bring just to boil. Cover, reduce heat and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.

Stir in carrots and potatoes; gently boil for 15 to 20 minutes or just until tender.

Mix soy sauce, vinegar and cornstarch until smooth; stir into stew. Bring to boil, stirring constantly, and cook until thickened. Serve in large bowls, garnished with green onions (if using).

Tip: If Japanese broth is not available, substitute 1 can (10 oz/284 mL) beef broth, same can water, 2 cloves Ontario Garlic, minced, 1 tbsp (15 mL) minced gingerroot and 2 tbsp (25 mL) granulated sugar. Increase cornstarch to 1 tbsp (15 mL).

Nutritional information

1 Serving

  • PROTEIN: 28 grams
  • FAT: 12 grams
  • CARBOHYDRATE:29 grams
  • CALORIES: 340
  • HIGH SOURCE OF FIBRE