Japanese Beef Stew

I have entered the nationwide grocery challenge put on by All You magazine and one of the requirements is blogging about creative and cheap meal ideas. So, I have decided to start practicing. This recipe cost about $6 total and fed my family of four with leftovers. This recipe is also high in protein and low in calories, about 290 a serving. A big thanks to Biggest Loser for their recipe! I do love most of their dishes!





Japanese Beef Stew
Makes 4 (2 1/4-cup) servings

1 tablespoon whole-grain oat flour (white flour can be substituted)
1/8 teaspoon garlic power
3 cloves fresh garlic
1T grated fresh ginger
Pinch of ground black pepper, plus more to taste
1 pound top round steak, cut into 1" cubes
2 teaspoons sesame oil
8 ounces button mushrooms, each halved
1 onion, cut into bite-size pieces
1 tablespoon minced garlic
2 cans (14 ounces each) lower-sodium, fat-free beef broth
2 large carrots, peeled and cut into bite-size pieces
2 cups sugar snap peas
1 pound sweet potatoes, peeled and cut into 1" cubes

In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add the beef and shake the bag until all the cubes are coated. Refrigerate for at least 15 minutes.

Set a large nonstick soup pot over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Add the reserved beef cubes to the pot in a single layer. Cook for about 1 minute per side, or until browned. Reduce the heat to medium. Add the mushrooms, onion, fresh garlic, and ginger. Cook for about 10 minutes or until the onion is tender, stirring occasionally with a wooden spoon and scraping any browned bits from the pan bottom.

Add the broth and carrots. Increase the heat to high. When the broth comes to a boil, reduce the heat to low so the mixture simmers gently. Cover and cook for 45 minutes.

Add the potatoes. Cook for another 45 minutes, or until the beef is fork tender. Add sugar snap peas and heat for 5 minutes or until peas are hot. Season with additional salt and pepper. Serve your beef stew immediately.

*I didn't add the sweet potatoes as I didn't have any and they're expensive right now. Instead I put the stew on top of rice. It was just as yummy!