Japanese Beef & Potato Stew

5 from 1 vote

A chunky potato, vegetable and beef stew flavored with soy sauce, bonito, and vinegar.

Course Entree, Soup, Stew

Cuisine Japanese

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 496kcal

¼ cup bonito flakes katsuo (or use pre-made dashi)
1 ½ 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
3-4 small potatoes stabbed with a fork or toothpick and cut into bite-sized chunks
1 cup dashi from above
¼ cup vinegar
½ teaspoon salt
½ Tablespoon maple syrup
2 Tablespoons soy sauce
¼ pound green beans

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!)
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.
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.
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!)
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.)
Serve the stew topped with green beans. Enjoy!