Beef Teriyaki Stew

I thought that because the holiday shopping is in full swing, I would tell you about a recent meal I made in my crockpot.  If you're anything like me, I don't feel like cooking dinner after I've been hitting the mall all day.  I'm usually hungry and want something quick.  Crockpot meals are a great way to satisfy both.  What are your favorite meals to make in a crockpot -- please share.  I'd love to hear about your recipes too!

Beef Teriyaki Stew

1 medium onion, cut in chunks

1 1/2 cups carrots, sliced

1 pepper, cut in chunks

4 oz. can sliced mushrooms

1 celery stalk, sliced

1 cup snow peas*

1 lb. stew meat, cut in chunks

1/4 cup soy sauce

1/2 teaspoon ginger

1/4 teaspoon garlic powder

4 Tablespoons brown sugar

2 Tablespoons honey

1/2 cup water, divided

2 Tablespoons cornstarch

4 servings of cooked rice

Add vegetables (except snow peas) and meat to slow cooker.  

 
In a small bowl, mix soy sauce, ginger, garlic powder, brown sugar, honey and 1/4 cup water.  Pour over mixture in slow cooker.  Cook on low for 8 - 10 hours.  Add snow peas last 10 minutes of cooking.

With slotted spoon, remove meat and vegetables.  Spoon over rice. Pour liquid from crockpot into a small saucepan.  In a small bowl mix the cornstarch with remaining 1/4 cup water until smooth and then add to liquid in saucepan.  Bring to a boil; then simmer for 1 minute until thickened.  Pour over beef and rice.
 

Beef Teriyaki Stew

Servings:  4

Note:  Instead of thickening sauce on the stovetop, you can keep liquid in crockpot.  If you want to do it this way, mix the cornstarch with 1/4 cup water and add to liquid.  Turn slow cooker to high and cook 10 - 15 minutes or until thickened.  I just like to cook mine on the stove because it's faster and I don't have to worry about keeping the meat and vegetables warm.