Saturday, March 30, 2013

Japanese Beef Stew

A friend of ours "made up" a Japanese beef stew one year and I haven't been able to find a recipe that captured his flavorful broth.


I prepped everything the night before and put it all together early the next morning.  I would have added more water to make more broth and made sure the beef was submerged (I had put the potatoes and carrots on the bottom).  I also added shiitake mushrooms and a couple pieces of ginger to add to the flavor.  Our guests enjoyed it over rice.

Thanks, Miss Diggy!

2 lbs beef stew meat
1 cup water
1/2 cup Japanese sake (dry white wine)  (I used Mirin instead)
1/4 cup sugar
1/4 cup soy sauce
1 teaspoon salt (I omitted this based on reader reviews)
1/2 lb baby carrots (I cut and peeled my own carrots cuz I was being paranoid about baby carrots)
3 medium potatoes, peeled and chopped
1 white onion, diced

1. Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.
2. Stir before serving.

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