East-West Ginger Beef Stew

2 T. vegetable oil
1½ lbs. beef stew meat, cut into 1” cubes
3 T. soy sauce
2 t. shredded fresh ginger
2 med. onions, thin wedges
2 cloves minced garlic
1 28-oz. can tomatoes, undrained, coarsely chopped
¾ cup Pace Picante sauce
¼ cup dry sherry
8 oz. mushrooms, halved
2 t. sugar
3 cups broccoli florets
1 t. cornstarch dissolved in 1 T. water
Hot cooked rice

Brown half the meat at a time on all sides in hot oil in large saucepan.  Remove meat; sprinkle with soy sauce and ginger; reserve.  Cook onion and garlic in drippings in same saucepan until tender.  Add meat, tomatoes, Pace Picante, sherry, mushrooms and sugar.  Bring to boil; cover and simmer 1 hour or until meat is tender.  Stir in broccoli; cover and simmer 5 minutes.  Stir in cornstarch mixture; cook and stir until thickened, about 2 minutes.  Serve with rice and additional Pace Picante.  
MAKES 6 SERVINGS (8 CUPS).