Meat and Potato Stew

Meat and Potato Stew

A warm and hearty stew waiting for you on a cold evening.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)




100 g (3-1/2 oz.)

100 g (3-1/2 oz.)

2 tsp

300 ml (about 10 oz.)

1/2 Tbsp


  1. Cut the potatoes into bite-size chunks, place in water and drain. Slice the onion into wedges, and chop the carrot into chunks. Slice the beef up into bite-size pieces. Parboil the shirataki and cut into easy-to-eat lengths.
  2. Heat the salad oil in a pan, saute the onions from (1), add in the beef and saute further. Next, add in the carrot, potato and shirataki and saute all together.
  3. Pour in the dashi and once the mixture boils, scoop off any scum from the surface, add in the soy sauce, mirin and sugar and cover with a lid. Leave to simmer for 15-20 minutes over low heat.

Cooking Basics

Potatoes - cut into bite-size pieces

Peel, remove any eyes and cut into half. Next, cut into 3 cm (1. 2 in.) chunks. It will depend on the size, but if a potato is divided into 4 to 6 equal pieces, it usually will be bite-size.

Onions - wedge cut

Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.

Carrots - random cut

Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.


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