Unlock a world of comforting flavors with this Ginger Soy Beef Stew, a delicious and healthy take on classic beef stew recipes. You’ll love how easy it is to create a rich, savory dish packed with tender beef and earthy shiitake mushrooms.
Key Ingredients & Substitutions:
- Beef Stew Meat: You can use chuck roast, cut into 1-inch cubes.
- Fresh Ginger: Powdered ginger can be used in a pinch, but fresh is best.
- Soy Sauce: Low-sodium soy sauce is a great option.
- Shiitake Mushrooms: Cremini or button mushrooms work as well.
- Beef Broth: Vegetable broth can be substituted.
Ingredients:
Main:
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2-inch piece fresh ginger, grated
- 8 ounces shiitake mushrooms, stemmed and sliced
- 4 cups beef broth
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 cup baby carrots
- 2 stalks celery, chopped
- 1 cup green beans, trimmed
Optional:
- Cooked rice or noodles for serving
- Fresh cilantro, chopped, for garnish
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Servings: 6
- Calories per serving: Approximately 350-400 kcal
- Tools Needed: Large pot or Dutch oven
Step-by-Step Instructions:
1. Sear the Beef
Heat olive oil in your pot over medium-high heat. Brown the beef cubes on all sides in batches, then remove them from the pot and set aside. This step adds deep flavor to your healthy beef stew.
2. Sauté Aromatics
Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Build the Flavor Base
Return the seared beef to the pot. Pour in the beef broth and soy sauce. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour 30 minutes, or until the beef is very tender.
4. Add Vegetables
Stir in the sliced shiitake mushrooms, baby carrots, and chopped celery. Continue to simmer for another 20-30 minutes, or until the vegetables are tender.
5. Thicken the Stew
In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly stir this slurry into the simmering stew. Cook for a few more minutes, stirring constantly, until the stew thickens to your desired consistency. Add the green beans and cook for 5 minutes until tender-crisp.
6. Serve and Enjoy
Ladle your warm Ginger Soy Beef Stew into bowls. Garnish with fresh cilantro if you like, and serve over rice or noodles for a complete, healthy meal.
Variation Ideas:
- Add a pinch of red pepper flakes for a subtle kick.
- Include cubed potatoes or sweet potatoes along with the carrots.
- Stir in a spoonful of sesame oil at the very end for extra nutty flavor.
Storage Instructions:
Store leftover Ginger Soy Beef Stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium heat, or in the microwave until heated through. The flavors often deepen overnight!
Frequently Asked Questions (FAQ):
Can you make this Ginger Soy Beef Stew in a slow cooker?
Yes, you can! After searing the beef and sautéing the aromatics, combine all ingredients (except the cornstarch slurry and green beans) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cornstarch slurry and green beans for the last 30 minutes.
What cut of beef is best for healthy beef stew recipes?
Chuck roast or stew meat labeled for stewing works best, as it becomes incredibly tender after long, slow cooking.
How do you prevent the beef from being tough?
Browning the beef first and then cooking it slowly over low heat for an extended period ensures tender results every time.
Can you prepare this stew ahead of time?
Absolutely! This Ginger Soy Beef Stew tastes even better the next day as the flavors have more time to meld.
Is this recipe gluten-free?
To make it gluten-free, ensure you use a gluten-free soy sauce or tamari, and check that your beef broth is gluten-free.
What can you serve with this stew?
It’s excellent with steamed rice, brown rice, noodles, or even a side of crusty bread to soak up the delicious broth.
