Beef stew with miso and ginger
Japanese inspired beef stew seasoned with soy sauce, sake and mirin, slow cooked with miso paste and fresh ginger, and served with lightly fried sweet potatoes.
Servings 6 people
Equipment
- Slow cooker
Ingredients
- 900 grams stewing beef (about two pounds)
- 2 tablespoons sesame seed oil
- 2 cups thinly sliced onion
- ⅓ cup light soy sauce
- ⅓ cup sake
- ⅓ cup mirin
- 1 two-inch knob ginger peeled and sliced
- 1 heaping tablespoon white miso paste
- 1 heaping tablespoon brown sugar
- 2 tablespoons cooking oil
- 2 to 3 cups sweet potato cubes
- 2 to 3 tablespoons thinly sliced scallions to garnish
Instructions
- Rinse the beef, wipe dry with a kitchen towel and cut into two-inch cubes.
- Heat the sesame seed oil in a wok or frying pan and brown the beef cubes in the hot oil (in two to three batches, if necessary).
- Spread the onion slices on the bottom of the slow cooker pot and place the browned beef cubes on top.
- Pour in the soy sauce, sake and mirin. Add the ginger, miso paste and sugar. Pour in just enough boiling water to cover the meat.
- Set the slow cooker on high and cook for three to three and a half hours or until the beef is tender.
- Heat the cooking oil in a frying pan and brown the sweet potato cubes.
- Scoop out the sweet potato cubes, add to the stew and cook for ten to fifteen minutes longer.
- Serve the stew topped with scallions.