Hearty Beef Stew II

Recipe by: Bobby Terrell

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Prep: 30 mins | Cook: 1 hour 30 mins
Serves: 4

This hearty beef stew will put some meat on your bones. The teriyaki marinade adds a nice zest to the flavor of the stew. The meat, potatoes, and carrots all take on great surprising harmony.

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Ingredients

1 pound cubed beef stew meat cut into ¾ inch pieces

1/2 cup teriyaki sauce, or as needed

1 chopped green bell pepper

2 cloves garlic, minced

3 stalk celery, sliced

1/4 cup all-purpose flour

2 tablespoon paprika

salt and crushed pepper corns to taste

4 cups chicken broth (chicken cubes preferred)

3 table spoons of honey

5 to 6 red russet potatoes, cubed

3 carrots, sliced

4 cups beef broth (beef cubes preferred)

1 1/2 tablespoons teriyaki sauce

1 onion, chopped

8 ounces sliced mushrooms

1 bay leaf

3 cups prepared white rice

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Preparation method

Place beef stew meat into a Tupperware(R) container with enough teriyaki sauce to cover all the pieces. Store in refrigerator overnight to marinate.

Place a heavy stew pot over medium heat. Add the meat and the teriyaki that it was marinated in. Cook until no longer pink in the center, about 30 minutes. Stir in the green bell pepper, garlic, and celery.

In a small bowl, mix together flour, paprika, salt, and pepper; sprinkle over beef stew meat, covering all parts generously.

While the meat is cooking, combine the chicken broth, honey, potatoes, and carrots in a large saucepan. Bring to a boil and cook until very tender, about 20 minutes. Once done, drain and stir into the beef mixture.

Stir the beef broth, 1 1/2 tablespoons teriyaki sauce, onion, mushrooms, and bay leaf into the pot.

Cover, and cook on medium-high for 1 hour, stirring occasionally. Be sure to check the consistency of the mix by sampling the broth and adding additional spices to taste. Enjoy.