Japanese-Style Beef Stew
This stew is slightly different from the familiar American-style stew. The broth is savory, with a delicious sweetness.
🍳 Cook: 25 min
Ingredients
| 1 tbsp | 15 ml | olive oil |
| 2 lbs | 905 g | cubed chuck steak |
| 2 cups | 480 ml | cubed sweet potatoes |
| 1 | sliced onion | |
| 2 cups | 480 ml | beef stock or dashi |
| 1/4 cup | 60 ml | soy sauce |
| 1/4 cup | 60 ml | honey (or less, depending on taste) |
| 2 inch | piece of ginger, sliced | |
| to taste | salt and pepper | |
| 1 cup | 240 ml | snow peas |
| 1/4 cup | 60 ml | chopped scallions |
| 1 tsp | 5 ml | lemon juice |
Instructions
- Heat the oil in a large skillet.
- Brown the cubed beef for 5 minutes.
- Add the sweet potatoes and onion and cook for another 5 minutes.
- Add the broth, soy sauce, honey, ginger and snow peas.
- Season with salt and pepper.
- Cover and simmer for 20 minutes or until the vegetables are done.
- Place the stew in a large bowl and drizzle with lemon juice.
- Top with chopped scallions.