Orange Teriyaki Beef Stew

Orange Teriyaki Beef Stew

Orange Teriyaki Beef Stew

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David found this recipe in one of my magazines and asked me to make it.  He said it was very good (and he ate all of it) but it bothered his stomach a little bit.  He thought it might be too spicy.  I won’t be making it again but he said it was definitely blog worthy.  So if you like spicy Asian food, this is definitely worth making.


  • 2 lb. beef chuck stew meat, cut into 1-inch pieces
  • 1 tablespoon Chinese five-spice powder
  • 1 tablespoon canola oil (1)
  • 4 oz. shitake mushrooms, sliced (2)
  • 12 ounces bok choy, sliced crosswise, stems and leaves separated
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger (3)
  • ½ teaspoon crushed red pepper (4)
  • 2 cups beef broth
  • 1 cup orange juice
  • ½ cup teriyaki sauce


  1. Toss beef with Chinese five-spice and salt.
  2. Heat canola oil in a 4- to 6-quart Dutch oven over medium-high heat.
  3. Add beef, brown in batches. Remove, set aside.
  4. Add mushrooms, bok choy stems (reserve green leaves), garlic, ginger and red pepper; cook 2 minutes.
  5. Add broth, orange juice and teriyaki sauce; bring to boiling, scraping pot bottom.
  6. Return beef to pot. Cover; simmer 45 minutes or until beef is tender.
  7. Add bok choy leaves the last 5 minutes of cooking.
  8. Top with peeled orange slices.
  9. Serves 8.


(1)     I used olive oil.
(2)     I omitted the mushrooms because they’re not allowed on the FODMAP diet (for IBS).
(3)     For the first time ever, I used real ginger.
(4)     I omitted.

from Better Homes & Gardens Magazine
February 2015

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Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

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6 thoughts on “Orange Teriyaki Beef Stew

  1. I made this recipe and the first time, it was a bit spicy for me. I used to have IBS. I don’t know why, but after massive surgery in 1993, I don’t have it anymore… happy me! Anyway, I have made it quite often since then using half the Five Spice (hubby tummy doesn’t like much of this0. I also served it over rice, which seems to buffer the tummy. Perhaps another try?

    1. I’ve never heard of IBS going away. Lucky for you!!!

      Definitely a good idea to try it with less spice and over rice. David actually mentioned that he thought it would be good over rice. I hadn’t thought about that tempering the spice.

  2. I suspect that the massive amount of surgery probably had something to do with that and the fact that I had nothing by mouth for nearly two weeks. If I ever doubted that there is a God in Heaven, that experience wiped out all doubt. I had had an earlier surgery that went septic. By the time the problems were noticed, due to so much surgery and lack of pain sensation, my surgeon told me that I should go home and make my final arrangements because God was going to have to pull me through. He doubted that I would survive the surgery. Nine and a half hours later, I was still alive. Nine days I surgical ICU later, I was moved to a regular room for ten days. I had sixty days of in-home nursing because my incision could not be closed and sterile dressings and lavages were needed. I lost over 70 pounds, but I was still alive. My surgeon joined me in a prayer of gratefulness when he could finally say I was totally out of the woods. Peritonitis usually kills. I had a fine surgeon and all of those who assisted him. The nurses were all believers, too. It never occurred to me to do anything but trust that God had different plans than an “end of earthly life” plan for me. I was then, and still am, so very grateful and no longer having IBS is the icing on the cake. God bless you, Patti, and your wonderful family.

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