Teriyaki Beef Stew

In the spirit of the saying “necessity is the mother of invention,” I created this sweet-tangy beef recipe because I had a package of stew meat that needed to be used. After I spotted ginger beer in the fridge, the rest was history! It’s nice to have a new way to serve an affordable cut of meat.

—Leslie Simms, Sherman Oaks, CA

Prep: 20 min. • Cook: 6 ½ hours • Makes: 8 servings

• 2 lbs. beef stew meat
• 1 bottle (12 oz.) ginger beer or ginger ale
• ¼ cup teriyaki sauce
• 2 garlic cloves, minced
• 2 Tbsp. sesame seeds
• 2 Tbsp. cornstarch
• 2 Tbsp. cold water
• 2 cups frozen peas, thawed
• Hot cooked rice, optional

1. 1. In a large nonstick skillet, brown beef in batches. Transfer to a 3-qt. slow cooker.
2. 2. In a small bowl, combine ginger beer, teriyaki sauce, minced garlic and sesame seeds; pour over the beef. Cover and cook on low for 6-8 hours or until meat is tender.
3. 3. Combine cornstarch and cold water until smooth; gradually stir into the stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Serve with rice if desired.

1 cup stew: 310 cal., 12g fat (4g sat. fat), 94mg chol., 528mg sod., 17g carb. (9g sugars, 2g fiber), 33g pro. Diabetic exchanges: 4 lean meat, 1 starch.