Japanese Beef Stew

local_grocery_store Ingredients

• 2 pounds Beef chuck roast, cut into 1-inch cubes
• 2 tablespoons Vegetable oil
• 1 Onion, diced
• 3 Carrots, sliced
• 2 Potatoes, cut into 1-inch cubes
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1/4 cup Soy sauce
• 2 tablespoons Mirin
• 4 cups Beef broth
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 2 Green onions, thinly sliced

restaurant_menu Method

1. 1.Heat vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
3. 3.In the same pot, add the diced onion, sliced carrots, cubed potatoes, minced garlic, and minced ginger. Cook until the vegetables are slightly softened, about 5 minutes.
4. 4.Return the beef to the pot and add soy sauce, mirin, beef broth, sugar, salt, and black pepper. Stir to combine.
5. 5.Bring the stew to a boil, then reduce heat to low. Cover the pot and simmer for 2 hours, or until the beef is tender.
6. 6.Serve the Japanese beef stew hot, garnished with sliced green onions.
7. 7.Enjoy!

lightbulb_outline Tips

• chevron_rightFor extra flavor, marinate the beef cubes in soy sauce and mirin for 30 minutes before cooking.
• chevron_rightFeel free to add other vegetables like mushrooms or daikon radish to the stew.
• chevron_rightServe the stew with a side of steamed rice or crusty bread to soak up the delicious broth.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.