Creamy Meat and Potatoes Stew

Creamy Meat and Potatoes Stew

Thicken the sauce to experience the full flavor.

Cooking time
30 minutes
  • Nutrition facts are for one serving.
  • For this recipe the nutritional information is for 3 servings.

Ingredients(Servings: 2to3)

Ingredients(Servings: 2to3)

100 g (3.5 oz.)

300 g (10-1/2 oz.)

50 g (1.8 oz.)

150 g (5.3 oz.)

1 Tbsp

as desired


1/2 Tbsp

300 ml (10.1 fl. oz.)

  • Water volume to be added to the potato starch is a suggested guide. Please adjust accordingly for ingredient water content, etc.


  1. Slice the pork into easy-to eat lengths. Cut the potato into bite-sized pieces, roughly chop-up the carrot, and slice the onion into wedges. De-string the snow peas, quickly boil and then slice up diagonally.
  2. Heat the oil in a frying pan, then lightly saute the pork. Add in the potatoes, onions and carrots and saute all together.
  3. Once the oil is spread throughout, add in (A) and bring to a boil. Remove any scum that forms on top, place a drop lid* on top and allow to simmer.
    • A drop lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be equally distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
  4. Add in the potato starch dissolved in water to thicken the cooking broth.
  5. Serve into dishes and garnish with the snow peas.

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.

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.

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.


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