Orange Teriyaki Beef Stew

• 2 lbs boneless beef chuck roast, cut into 1 inch cubes
• 1 tablespoon Chinese five spice powder
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 4 ounces mushrooms, stemmed and sliced
• 12 ounces bok choy, sliced crosswise, white and green portions separated
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 2 cups reduced-sodium beef broth
• 1 cup orange juice
• 1/2 cup teriyaki sauce
• 2 navel oranges, peeled and sliced

1. Toss beef with five-spice powder and salt. Heat oil in a 4-quart dutch oven over medium high heat. Add beef in batches and sear until browned all over, 5 to 8 minutes. Remove to a plate.
2. Add mushrooms and white bok choy stems (reserve green leaves) and cook 2 minutes. Stir in garlic, ginger and crushed red pepper and cook 1 minute. Add broth, orange juice and teriyaki sauce; bring to a boil, scraping pan bottom. Return beef to pan, cover and simmer over low heat 45-60 minutes or until beef is tender. Add bok choy leaves the last 5 minutes of cooking. Garnish with oranges and serve.

chuck roast, spice powder, salt, canola oil, mushrooms, choy, garlic, ginger, red pepper, beef broth, orange juice, teriyaki sauce, oranges

Taken from www.food.com/recipe/orange-teriyaki-beef-stew-521588 (may not work)