Japanese · Mains
Japanese-Style Beef Stew
Tender chuck braised with soy, ginger, mirin, and butternut squash, finished with bright lemon juice.
Ingredients
Serves 4- 1 ½to 2 lb boneless chuck, cut into 1- to 1 1/2-inch chunks
- 2 cupschicken stock, water, or dashi
- ¼ cupsoy sauce
- ¼ cupmirin, honey, or sugar
- 10nickel-size slices of ginger
- Black pepper to taste
- 1lemon
- 1 ½ lbpeeled butternut squash, pumpkin, or sweet potatoes, in 1-inch chunks
- Salt to taste
Method
- 01
In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer to a medium casserole.
- 02
Add stock to the skillet and cook over high heat, stirring and scraping until all solids are integrated. Pour into the casserole with soy sauce, mirin, ginger, and pepper. Peel lemon and add peel. Juice lemon and reserve the juice.
- 03
Cover and cook on stovetop (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes, then check every 15 minutes.
- 04
When meat is nearly tender, about 45 minutes to 1 hour, stir in squash and continue to cook until squash is tender but not mushy, 15 to 20 minutes. Add salt if needed, then stir in reserved lemon juice. Serve.