Japanese-Style Beef Stew

Here’s a warm bowl of comfort with a Japanese twist. This Japanese-style beef stew marries tender chunks of beef with the rich umami of soy sauce and the delicate sweetness of mirin. Each bite is a harmonious balance of savory, sweet, and tangy.

Infused with fresh ginger and brightened by the zest and juice of lemon, this stew brings layers of depth and complexity to every spoonful. Winter squash or sweet potatoes add a hearty, velvety texture, making it a satisfying dish for colder days.

Perfectly simmered to tender perfection, this dish is an invitation to explore the vibrant flavors of Japanese cuisine. Whether served solo or with a side of rice, it promises to delight and comfort in equal measure.

Japanese-Style Beef Stew Ingredients

• Boneless Chuck: The foundation of the stew, delivering tender, flavorful bites after slow cooking.
• Chicken Stock or Dashi: A rich, savory base that infuses depth and umami.
• Soy Sauce: Adds a robust, salty umami that defines the stew’s Japanese essence.
• Mirin or Sweetener: Balances the savory notes with a touch of sweetness.
• Fresh Ginger: Brings a warming, aromatic kick to each spoonful.
• Winter Squash or Sweet Potatoes: Offers creamy, hearty textures and a hint of natural sweetness.
• Lemon Peel and Juice: Brightens the flavors with a zesty, tangy twist.

Recipe Tips

1. Choose the Right Cut of Meat: For a tender, flavorful stew, boneless chuck is ideal. It’s marbled with fat, which enhances the flavor as it slowly simmers, making it perfect for long-cooked dishes like this one. Avoid lean cuts, as they may result in a drier stew.
2. Dashi vs. Stock: While chicken stock is a great substitute, using dashi adds an authentic Japanese flavor. If you’re new to making dashi, don’t worry—it’s easy to prepare with just two ingredients: kelp and bonito flakes. The result is a deep, umami-rich base that elevates the entire dish.
3. Avoid Overcooking the Squash: To maintain a nice texture, add the squash when the meat is nearly tender, and only cook until it’s fork-tender. Overcooked squash can turn mushy and lose its sweetness, diminishing the dish’s balance.

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What to Serve with Recipe

1. Steamed Rice: Pairing this Japanese-Style Beef Stew with a side of plain steamed rice is a simple, yet perfect choice. The rice absorbs the savory broth, complementing the stew’s flavors and providing a neutral balance to the rich and aromatic sauce. It’s the ideal base to make every bite even more satisfying.
2. Pickled Vegetables: For a burst of tangy contrast, serve the stew with a side of Japanese pickled vegetables, like takuan (pickled daikon radish) or pickled cucumbers. The acidity from the pickles cuts through the richness of the stew, creating a refreshing contrast and enhancing the overall meal.
3. Miso Soup: To complete the meal with a traditional Japanese touch, serve miso soup alongside the stew. The light, umami flavor of miso soup complements the rich and hearty stew, providing a nice contrast in texture and flavor while adding an extra layer of warmth to the meal.

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FAQ

1. Can I use a different type of squash for this recipe? Yes! While butternut squash is a popular choice for its sweetness and smooth texture, other types of winter squash like pumpkin or acorn squash work just as well. Even sweet potatoes can be a delicious substitute.
2. Can I make this stew ahead of time? Absolutely! This stew tastes even better the next day as the flavors continue to meld. Allow the stew to cool completely before storing in an airtight container in the fridge. Reheat gently before serving.
3. Is it necessary to make dashi for this recipe? If you don’t have the ingredients to make dashi, chicken stock is a perfectly fine substitute. However, using dashi will give the stew a more authentic flavor with a deeper umami richness that enhances the overall dish.
4. Can I make this recipe in a slow cooker? Yes, you can. To make the stew in a slow cooker, follow the same steps for browning the meat and combining the ingredients. Then transfer everything into the slow cooker and cook on low for 6-8 hours, or until the meat is tender and the squash is cooked through.

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Japanese-Style Beef Stew

This Japanese-inspired beef stew is a comforting and flavorful dish, featuring tender chunks of beef simmered in a savory broth. The subtle warmth of ginger, the rich umami from soy sauce, and the natural sweetness from mirin or honey blend harmoniously with the earthy tones of winter squash. A hint of lemon zest and juice completes this dish, providing a refreshing balance of flavors.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Appetizer, Side Dish

Cuisine American, Japanese

Servings 4 People

Ingredients

  

• Boneless chuck cut into 1 to 1½-inch pieces
• Chicken stock water, or dashi
• Soy sauce
• Mirin honey, or sugar
• Ginger sliced into nickel-sized pieces
• Black pepper to taste
• Lemon for peel and juice
• Winter squash such as butternut or pumpkin (peeled and cut into 1-inch chunks)
• Salt to taste

Instructions

 

• Brown the Meat: In a large nonstick skillet over medium-high heat, sear the beef chunks until browned on one side, about 5 minutes. Transfer the browned meat to a medium-sized casserole dish.
• Create the Broth: In the same skillet, add the chicken stock (or dashi), and cook over high heat. Stir and scrape up the browned bits from the pan, incorporating them into the liquid. Pour this mixture into the casserole along with the soy sauce, mirin, ginger, and black pepper. Peel the lemon and add the peel to the pot, then juice the lemon and add the juice as well.
• Simmer the Stew: Cover the casserole and cook over a steady simmer, either on the stovetop or in a 350°F oven. Stir the stew after 30 minutes, then check the meat every 15 minutes to ensure it is cooking evenly.
• Finish the Stew: When the meat is nearly tender (after about 45 minutes), add the cubed squash and continue cooking until the squash is tender but still holds its shape, about 15 to 20 minutes. Season with salt to taste, then stir in the lemon juice before serving.

Notes

To make dashi from scratch, you will need kelp (also known as konbu) and dried bonito flakes. These ingredients can be found in most Japanese markets or health food stores. To prepare the dashi, gently heat a 4-inch piece of kelp in 2 cups of water over low heat for about 10 minutes, ensuring it does not boil. Add about half a cup of bonito flakes, then turn off the heat. Let the mixture sit for a few minutes before straining out the solids.