Categories: chili, chowder, stew

Ingredients

• 2 lb. beef chuck stew meat, cut into 1-inch pieces
• 1 Tbsp. Chinese five-spice powder
• 1 Tbsp. canola oil
• 4 oz. shiitake mushrooms, sliced
• 12 oz. bok choy, sliced crosswise, stems and leaves separated
• 3 cloves garlic, minced
• 1 Tbsp. grated ginger
• 1/2 tsp. crushed red pepper
• 2 cups lower-sodium beef broth
• 1 cup orange juice
• 1/2 cup reduced-sodium teriyaki sauce

Directions

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 leaves0, garlic, ginger and red pepper; cook 3 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. per serving: 314 cal., 11g carb.

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