Recette

Asian-style beef stew

Time required: 8 hours and 20 minutes
Yield : 4 servings Prep Time: 20 minutes
Level : Easy Cook Time: 8 hours
   

INGREDIENTS

Stew

  • 700 g (1½ lb.) beef stewing cubes
  • 15 mL (1 tbsp.) cornstarch
  • 30 mL (2 tbsp.) oil
  • 375 mL (1½ cups) cremini mushrooms, sliced (about a 227-g or 8-oz. package)
  • 125 mL (½ cup) sodium-reduced soy sauce
  • 125 mL (½ cup) water
  • 45 mL (3 tbsp.) rice vinegar
  • 15 mL (1 tbsp.) fresh ginger, finely chopped
  • 15 mL (1 tbsp.) toasted sesame oil
  • 10 mL (2 tsp.) sugar
  • 4 green onions, snipped
  • 3 cloves garlic, chopped
  • 1 sweet red pepper, diced
  • 1 medium onion, diced
  • To taste, salt and pepper

Garnish

  • 1 L (4 cups) cooked pot barley
  • 3 eggs, beaten
  • 125 mL (½ cup) milk
  • 60 mL (¼ cup) maple syrup
  • 30 mL (2 tbsp.) ground flaxseed
  • 5 mL (1 tsp.) almond extract
  • 250 mL (1 cup) raspberries
  • 250 mL (1 cup) blueberries
  • 60 mL (¼ cup) each of sliced almonds and pecan pieces To taste, vanilla Greek yogurt

PREPARATION

  1. In a large bowl, dredge beef cubes in cornstarch and then season with salt and pepper.
  2. In a large skillet, heat the oil over medium-high and then brown the beef cubes on all sides. Do this in two batches if necessary so the cubes don't touch while cooking.
  3. Place all ingredients in slow cooker and cook on low for 8 hours.
  4. Sprinkle with toasted sesame seeds and green onion right before serving and accompany with jasmine rice.