Make Ahead Oriental Beef Stew
|Stew meat||1 1⁄2 Pound, cut in 1 inch cubes|
|Cooking oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs) (Fresh And Frozen)|
|Garlic clove||1 Small, minced|
|Canned tomatoes||16 Ounce|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Green pepper||1 Large|
Brown the beef in hot oil.
Add onion, garlic, and 1 cup water.
Simmer, covered, for 1 1/4 hours.
Skim off fat.
Spoon meat into freezer container.
Seal, label, and freeze.
Cut up tomatoes; in saucepan combine with frozen beef, soy, and ginger.
Cook over low heat till thawed and boiling, 20 to 30 minutes; stir often.
Cut pepper in strips; add to stew.
Simmer, covered, for 5 minutes.
Stir in mixture of cornstarch and 2 tablespoons cold water.
Cook and stir till bubbly.