Meat and Potato Stew
A warming hearty stew of flavor-soaked ingredients
- Nutrition facts are for one serving.
- Nutritional values calculated for 65% consumption of broth.
Ingredients(Servings: 2)
Directions
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Cut the potatoes into bite-size chunks, place in cold water and drain. Slice the onion into wedges, and random cut the carrot. Slice the beef up into bite-size pieces. Parboil the shirataki and cut into easy-to-eat lengths.
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Heat the vegetable oil in a fry 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.
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Pour in the dashi and once the mixture boils, scoop off any scum that forms on the surface, add in the soy sauce and mirin then cover with a lid. Once boiling, simmer for about 15 minutes over low heat.
Featured Contents
Japanese Comfort Food: Must-Try Beef Dishes
When it comes to Japanese beef dishes, sukiyaki is the most well-known. However, there are more comforting home-cooked recipes using beef!
Cooking Basics
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.
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.
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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