Japanese Beef & Potato Stew

  • Author: Caitlin
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 3-4 1x


  • 1/4 cup bonito flakes (katsuo) (or use pre-made dashi)
  • 1.5 cups water
  • 1 teaspoon oil (coconut or olive)
  • 1 pound beef (stew meat is fine)
  • 1 medium onion, cut into wedges
  • 2 medium carrots, cut into bite-sized chunks
  • 34 small potatoes, stabbed with a fork or toothpick and cut into bite-sized chunks
  • 1 cup dashi (from above)
  • 1/4 cup vinegar
  • 1/2 teaspoon salt
  • 1/2 Tablespoon maple syrup
  • 2 Tablespoons soy sauce
  • 1/4 pound green beans


  1. Start by making the dashi. Simply simmer the fish flakes in the 1.5 cups of water for about 8 minutes. Drain using a towel-lined strainer. (Do no squeeze the flakes while draining!)
  2. Warm the oil in a large pan. Brown the beef for a few minutes, then add the chopped onions, carrots, and potatoes and braise, stirring occasionally, for about 3-5 minutes.
  3. Add the vinegar (here is where you would add the sake in the JT recipe) and salt, and cook for about 3 minutes more, stirring a bit to de-glaze the pan.
  4. Add the maple syrup, soy sauce, and dashi (and mirin, brown sugar, shirataki noodles in the JT recipe), and cook on a high simmer for 10 minutes. Stir well, check for doneness, and reduce heat to a low simmer for about 3 more minutes. (You can add a bit of water here if you want it more of a soupy-stew!)
  5. Meanwhile, cut the green beans into bite-sized pieces and boil, blanch, or steam them. (I boiled them for about 2 minutes, then drained immediately.)
  6. Serve the stew topped with green beans. Enjoy!

  • Category: Entree, Soup, Stew
  • Cuisine: Japanese
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