Teriyaki Stew
Ingredients
2 or 3 lbs Stew meat or cut up roast1 or 2 large onions diced
2 garlic cloves chopped
7 small red potatoes cubed
1 cup Teriyaki sauce
1 cup water
1 or 2 beef bouillon cubes
Oil to coat the pan
½ stick butter
Salt n pepper to taste “sometimes I just season with Cajun seasonings” I’m a Cajun girl so I pretty much use that like seasons salt”.
Instructions
Coat Dutch oven with canola oil. Fry meat until starts to brown and add onions and garlic. Add everything else EXCEPT POTATOES. When mixture comes back to a boil, drop heat to very lowest setting. Cover with lid and slow simmer for 2 or 3 hours. Thirty minutes before time to eat, add diced potatoes and stir very well. There should be plenty of broth to cover potatoes. Use this time to make sure your broth has the right flavor you want. After thirty minutes stir everything well. Everything should be done however, if you want the yummy rich southern LOOK and gravy consistency, then cover again stirring every 5 minutes until the starches in the potatoes start to break up and thicken the stew. Many times when short on time, I will cheat and add ¼ cup of instant mashed potatoes to the broth and get the same result.Serve with sweet baby carrots and hot biscuits to complete your meal.