Japanese-Style Beef Stew
- Total Time
- At least 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½ to 2pounds boneless chuck in 1-inch to 1½-inch chunks
- 2cups chicken stock, water or dashi (see note)
- ¼cup soy sauce
- ¼cup mirin, honey or sugar
- 10nickel-size slices of ginger
- Black pepper to taste
- 1lemon
- 1½pounds peeled butternut, pumpkin or other winter squash or sweet potatoes in 1-inch chunks
- Salt to taste
Nutritional analysis per serving (4 servings)
420 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 49 grams protein; 1272 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
- Step 2
Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
- Step 3
Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
- Step 4
When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.
- To make dashi, you need two ingredients that are probably not in your pantry: kelp, a seaweed; and dried bonito flakes. Both are sold in Japanese markets, where kelp is called konbu. You can also find kelp at any health food store. The process is simple: immerse a four-inch piece of kelp in two cups of water and warm it over low heat (do not boil) for about 10 minutes. Add a handful -- about half a cup is right -- of bonito flakes and turn off the heat. Let it sit for a few minutes, then strain.
Private Notes
Comments
I've made this stew numerous times. When browning meat, note it is on one side only. Otherwise too much juice released. It is VERY easy to overcook the squash or sweet potato. I cut them into the one inch chunks I but check it. I have made it with dashi and with stock, I found no difference in the taste. I cook the stew in the oven, at a lower heat, 325 for about 2.5 hours. A good side dish with this is the Sake-Steamed Kabocha Squash With White Miso.
A minor (but important) note: In Step 2, you juice the lemon AND SET THE JUICE ASIDE. In the flurry of cooking, it's easy to read that sequence as implying that the juice goes in immediately--and it makes a big difference. The first time we made this exactly as directed. The second time, I was in a rush, and accidentally juiced the lemon into the stew in step 2. Doing so leads to a dull, vaguely acidic flavor, while adding it correctly in Step 4 leads to a bright burst of citrus.
Add 2 star-anise, a small cinnamon stick and extra black pepper; and use dark soy sauce -- add all this to Step 2.
I added two cubes of soft Japanese curry. Delicious.
I made this with ground beef as that was what I had. Very good, easy weeknight meal. Cooked up quickly with sweet potatoes.
Zest the lemon and it’s perfect.
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