Subj : BH&G 3346
To   : All
From : Dave Drum
Date : Sat Jul 17 2021 14:05:04

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
 
MMMMM

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