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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This dish is always a big hit, notes Michelle Harvey from her home in Noblesville, Indiana. I often cook it in the oven instead of on the stovetop, she explains, so it's easy to walk away and get other things done while it's cooking. Ingredients:
1 can (11 ounces) mandarin oranges |
2 pounds beef stew meat, cut into 1-inch cubes |
1 small onion, sliced |
1 tablespoon canola oil |
1-1/2 cups water |
1/3 cup reduced-sodium soy sauce |
1/2 teaspoon ground ginger |
4 celery ribs, sliced |
1 small green pepper, julienned |
1 can (8 ounces) sliced water chestnuts, drained |
3 tablespoons cornstarch |
3 tablespoons cold water |
hot cooked rice |
Directions:
1. Drain oranges, reserving juice; set oranges aside. In a Dutch oven, brown beef and onion in oil; drain. Stir in the water, soy sauce, ginger and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until beef is tender.
2. Add the celery, green pepper and water chestnuts. Cover and cook for 20-30 minutes or until vegetables are tender. Combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved oranges. Serve with rice. Yield: 8 servings.
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