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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
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 People
Course: Appetizer, Side Dish
Cuisine: American, Japanese
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.