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I stumbled upon this Japanese brown stew recipe during my travels and fell in love instantly. Rich, hearty flavors meld beautifully with tender beef chunks, creating comfort food perfection. My family begs for seconds every time I whip up this dish. Don't let its simplicity fool you – each bite bursts with umami goodness. Trust me, once you try this stew, you'll want to add it to your regular rotation. Let's dive into making this mouthwatering meal together!
Ingredients for Delicious Japanese Brown Stew
- Beef chuck: Tender and flavorful cut of beef that adds richness and depth to the stew when slow-cooked.
- Carrots: Sweet and earthy flavor that complements the savory notes of the stew, adding color and texture.
- Potatoes: Starchy vegetable that thickens the stew and provides a hearty element, absorbing the flavors of the broth.
- Onion: Adds a sweet and aromatic base to the stew, enhancing the overall flavor profile with its savory notes.
- Beef broth: Rich and savory base that infuses the stew with depth of flavor, creating a comforting and robust broth.
- Soy sauce: Umami-rich seasoning that adds depth and saltiness to the stew, enhancing the savory notes of the dish.
- Mirin: Sweet rice wine that balances the flavors in the stew, adding a subtle sweetness and depth to the broth.
- Sugar: Balances the savory flavors in the stew, enhancing the overall taste by adding a touch of sweetness.
- Vegetable oil: Used for browning the beef and sautéing the vegetables, adding richness and depth of flavor to the stew.
- Cornstarch: Thickens the stew to achieve the desired consistency, creating a velvety texture and binding the flavors together.
Read more: Japanese Pork Stew Recipe
Essential Tools and Equipment for Making Japanese Brown Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Cutting board: Needed for chopping the vegetables and preparing the beef chuck for the stew.
- Knife: Used for cutting the beef chuck and chopping the vegetables.
Japanese Brown Stew
Equipment
- Large pot
- Cutting board
- Knife
- Wooden Spoon
Ingredients:
Main Ingredients
- 500 g Beef chuck cut into chunks
- 2 Carrots peeled and chopped
- 2 Potatoes peeled and chopped
- 1 Onion chopped
- 3 cups Beef broth
- 2 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Sugar
- 2 tbsp Vegetable oil
- 1 tbsp Cornstarch mixed with 2 tbsp water
Read more: Japanese Beef Stew Recipe
Instructions:
- Heat the oil in a large pot over medium heat. Add the beef and cook until browned on all sides.
- Add the onion and cook until softened.
- Add the carrots and potatoes, and cook for a few minutes.
- Pour in the beef broth, soy sauce, mirin, and sugar. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the beef is tender.
- Stir in the cornstarch mixture and cook until the stew thickens.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Brown Stew Chicken Recipe
Tips for Making Japanese Brown Stew Ahead of Time and Freezing
Make Ahead Instructions
- Cook the stew as directed and let it cool completely.
- Store it in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer it to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Japanese Brown Stew is a fusion dish that combines the flavors of Western-style stew with traditional Japanese ingredients like soy sauce and mirin.
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