This Asian-inspired beef stew with kidney beans and green beans in teriyaki sauce may be prepared in your slow cooker and served when you come home.
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs |
| Servings: | 8 |
Ingredients
- 2 ½ pounds lean stew beef, cut into 1 1/2-inch cubes
- 1 (14.5 ounce) can Del Monte® Original Recipe Stewed Tomatoes, not drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (1.3 ounce) package pot roast seasoning mix for slow cookers
- 1 cup water
- ½ cup reduced-sodium teriyaki sauce, or more as needed
- 1 (14.5 ounce) can DEL MONTE® Cut Green Beans, drained
- 2 (8.8 ounce) packages heat-and-serve white rice
- Reduced-sodium soy sauce
- Sliced green onions
- Toasted sesame seeds
- Grated orange zest
Instructions
- Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.
- About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
- Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.
- For richer beef flavor, brown beef in 1 Tbsp. oil in 2 batches in a large skillet over medium-high heat before adding slow cooker in Step 1.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 6 g |
| Protein | 29 g |
| Saturated Fat | 8 g |
| Sodium | 1115 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This wasn’t bad at all, but it was just a little lackluster and boring. Pros: Super easy, super cheap, pretty tasty Cons: Doesn’t really have a particularly Asian flavor, rather salty Pointers: USE. LOW-SODIUM. TERIYAKI SAUCE. No joke. I used regular-sodium sauce and it was very nearly TOO salty. Also, the chunky tomatoes in it were kind of odd and didn’t really feel like they belonged, but I’m a huge fan of tomatoes so I left them in. I would also recommend doing this one on your slow cooker’s low setting because we did it on high and the meat just came out a smidge tough. Oh, and red pepper flakes. I would definitely add red pepper flakes next time I made this, and maybe even a dash of sesame oil at the very end. Might give it more of the Asian flavor I was hoping for.