Prep Time: 15 min. • Cook Time: 2hrs., 30 min.
Preheat oven to 325°F.
Peel the squash, cut in half, scoop out seeds and dice in to 1-inch pieces. Peel the turnips and cut into 1-inch chunks. Cut green onions and beef both into 1-inch pieces. Peel and chop the ginger and garlic.
Heat a Dutch oven pot over high heat. Once hot, add vegetable oil. Brown the beef chunks on all sides, about 7 minutes. Remove and set aside. Drain off any excess oil, then add the water, soy sauce, sugar, ginger, garlic, apple juice, black pepper and sesame oil. Bring to a boil and return the beef to the pot. Tightly cover the pot and place in oven. Let braise for 2 hours, stirring occasionally and adding more water if it gets too dry.
After 2 hours, add the diced turnips, squash and green onions to the pot. Cover and return to the oven for another 30 minutes. For food safety, cook beef to an internal temperature of 145°F.
While the beef and vegetables are cooking, make the rice; place the rice in a medium pot and rinse with cold water. Drain and repeat until the water is clear, about 3 times. Drain well then return to the pot with 1½ cups cold water. Cover the pot and bring to a boil over high heat. Once the rice boils, reduce heat to low and simmer for 15 minutes. Turn off the heat and let sit for another 5-10 minutes, then fluff with a fork.
Serve the beef stew over the rice and sprinkle with the sesame seeds.
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