1. Heat oil in Dutch oven or large saucepan over medium-high heat until hot. 2. Brown beef. 3. Add onions, 1 1/2 cups water, sherry, sugar, ginger and soy sauce; mix well. 4. Bring to a boil Reduce heat; cover and simmer 1 1/2 hours or until beef is tender, stirring occasionally. 5. Add vegetables. 6. Bring to a boil. 7. Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally. 8. In small jar with tight fitting lid, combine 2 tablespoons water and cornstarch; shake well to blend. 9. Gradually add to stew, stirring constantly. 10. Cook about 1 minute or until thickened, stirring constantly. ---------------------------------------------------------------------------
Nutrition
Ingredients
