Slow-Cooked Nikujaga (Beef and Potato Stew)
Ingredients
- 500g (1 lb) beef chuck, thinly sliced
- 600g (1.3 lbs) potatoes, peeled and cut into large chunks
- 200g (1 cup) onions, sliced into wedges
- 150g (1 cup) carrots, sliced into thick rounds
- 100g (1/2 cup) peas (optional, for garnish)
- 500ml (2 cups) dashi stock or beef broth
- 60ml (1/4 cup) soy sauce
- 50ml (1/4 cup) mirin
- 50ml (1/4 cup) sake
- 50g (1/4 cup) granulated sugar
- 20g (2 tbsp) vegetable oil
Introduction
Welcome to the warm and comforting embrace of Japanese home cooking with our recipe for Slow-Cooked Nikujaga, a beloved beef and potato stew. Often referred to as one of the quintessential “Mother’s tastes” of Japan, Nikujaga masterfully balances the sweet and savory notes, offering a hearty dish that’s perfect for a cozy meal. Embrace the rich aroma and tender ingredients simmered to perfection.
Kitchen Equipment Required
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Large Pot or Slow Cooker
- Wooden Spoon
- Mixing Bowls
- Peeler
Cooking Time
Total estimated time: 2 hours 30 minutes
Instructions
Step 1: Preparing the Ingredients
Start by preparing all your ingredients. Peel and chunk the potatoes, slice the onions into wedges and carrots into thick rounds. Thinly slice the beef chuck. This preparation ensures even cooking and flavor distribution.
Step 2: Browning the Beef
Heat the vegetable oil in a large pot or slow cooker on medium-high heat. Add the beef slices and brown them slightly. This step helps to enhance the flavor of the stew by searing the meat. Remove the beef and set aside.
Step 3: Sautéing the Vegetables
In the same pot, add the onions and sauté until they become translucent, about 3-4 minutes. This process caramelizes the onions, adding depth to the overall flavor.
Step 4: Combining Ingredients
Return the beef to the pot and add the potatoes and carrots. Pour in the dashi stock or beef broth, soy sauce, mirin, sake, and sugar. Stir the ingredients to ensure everything is well incorporated.
Step 5: Slow Cooking
Cover the pot and reduce the heat to low. Allow the stew to simmer gently for about 2 hours, or until the potatoes are tender and have absorbed the stew’s rich flavors. If using a slow cooker, cook on high for 4 hours or low for 8 hours.
Step 6: Final Touches
Check and adjust the seasoning to taste. You may add more soy sauce if you prefer a deeper flavor. Add peas at the end if desired for a pop of color and freshness. Simmer for another 5 minutes if added.
Conclusion
Congratulations! You’ve just created a heartwarming bowl of Nikujaga. This stew is a testament to the beauty of simple ingredients transformed through slow cooking into a delectable comfort food. Serve your Nikujaga warm, paired with steamed rice or enjoyed on its own. Its hearty flavors are sure to bring comfort and delight to your table.
