Teriyaki beef stew

8 January 2020

The winter months are the perfect time of year to bring out the slow cooker and what better way than with this juicy beef stew.

Nutritional highlights

Beef can offer a wealth of nutrients that the body can benefit from, particularly iron and vitamin B12, as well as being a source of protein. Both iron and vitamin B12 nutrients help us to feel energised and may also boost our mood. A deficiency of B12 may lead to a type of anaemia which can cause a wide range of symptoms including tiredness, lack of energy and muscle weakness.

Ingredients list

(Makes 4 servings)
Preparation Time: 15 minutes
Cooking Time: 4-8 hours

  • 750g stewing beef chunks
  • 2 tbsp corn starch
  • 1tbsp olive oil 
  • 35g agave syrup
  • 2 crushed garlic cloves
  • 2 carrots, diced
  • 2 leeks, sliced
  • 50ml Soy sauce
  • 250ml beef stock
  • 150ml Teriyaki sauce
  • 2 tsp sesame seeds
  • Thai sticky rice (to serve)


Evenly coat the cubed beef with the corn starch.

Add the beef, olive oil, brown sugar, garlic cloves, carrots, leeks, soy sauce, beef stock and teriyaki sauce to the slow cooker and mix thoroughly.

Cook on high heat for 4 hours or low heat for 8 hours, stirring regularly.

The stew will thicken over time, but to achieve a thicker consistency add more corn starch. To thin the sauce, add more beef stock.

Serve over Thai sticky rice and garnish with sesame seeds.

Healthy swaps

If you're looking for a lower fat option, swap the beef for chicken.

Calories:  Fat:  Saturates:  Total Sugar:  Salt: