Preparation time
15 minutes
Ready in
1 hr 30 min
Cooking Time: 1 hour, 15 minutes
Makes
4 servings
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