Photo: Meat and Potato Stew (Low Sodium)
Photo: Meat and Potato Stew (Low Sodium)

Add garlic for intensified flavor, and cut the ingredients up small to better soak this up!

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

Ingredients(Servings: 3)

300 g (10.6 oz.)

1/2 bulb


1 clove

100 g (3.5 oz.)

100 g (3.5 oz.)

2 tsp

300 ml (10.1 fl. oz)


1 & 1/2 Tbsp

  • A drop lid is a lid that floats on top of the liquid in pots and pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.


  1. Cut the potatoes into small bite-size pieces. Slice the onion into thin wedges and the carrot into 5 mm (0.2 in.) width half-circles. Thinly slice up the garlic, then cut into 7 to 8 mm (0.3 in.) squares. Parboil the shirataki noodles, then cut into easy to eat lengths. Chop the beef into bite-size pieces.
  2. Heat the oil and garlic in a pot over medium heat, add in the beef, potatoes, carrot, onion and shirataki noodles then cook for 2 to 3 minutes.
  3. After the oil is spread throughout, pour in the bonito dash, remove any scum that forms once boiling, add in (A), cover with a drop-lid* and simmer for 15 to 20 minutes over medium heat until the ingredients are softened and the cooking liquids are boiled down.