Japanese Beef Stew
A hearty and flavorful Japanese-inspired beef stew made with tender beef, vegetables, and a savory broth.
Ingredients
- ●1 pound (450g) beef stew meat Beef
- ●1 medium onion, sliced Onion
- ●2 medium carrots, peeled and sliced Carrot
- ●2 medium potatoes, peeled and cubed Potato
- ●8 oz (225g) mushrooms, sliced Mushroom
- ●2 tablespoons sake Sake
- ●2 tablespoons soy sauce Soy sauce
- ●2 tablespoons granulated sugar Sugar
- ●2 cups water Water
- ●2 teaspoons berbere spice (or to taste) Ethiopian berbere spice
Instructions
- 1
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- 2
Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
- 3
Add the sliced onions to the pot and cook until they start to caramelize, about 5 minutes.
- 4
Add the sliced carrots and potatoes to the pot and cook for 5 minutes.
- 5
Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 5 minutes.
- 6
Add the sake, soy sauce, sugar, and berbere spice to the pot and stir to combine.
- 7
Add the browned beef back to the pot and add the water.
- 8
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 9
Bake at 300°F (150°C) for 2 1/2 hours, or until the beef is tender and the vegetables are cooked through.
- 10
Serve the stew hot, garnished with green onions and sliced scallions if desired.