Took 2 frozen beef patties, one Idaho potato, 2 carrots, ginger, and half onion to make this soy sauce based beef stew.
Took 2 frozen beef patties, one Idaho potato, 2 carrots, ginger, and half onion to make this soy sauce based beef stew.
by mayiplease2564
4 Comments
mayiplease2564
This was served with hot rice.
Japanese-Style Meat and Potatoes
Ingredients
2 tablespoons vegetable oil
3/4 pound ground beef
1 yellow onion, halved lengthwise and thickly sliced
1 large carrot, halved lengthwise and cut on the diagonal into 1-inch chunks
1 1/2 tablespoons minced peeled fresh ginger
1/4 cup dry white wine
1 1/2 pounds potatoes (russets hold up well here), cut into 1-inch chunks
2 tablespoons packed light brown sugar
1 cup low-sodium chicken broth
1/2 cup water
1/4 cup soy sauce
Salt
2 scallions, thinly sliced on the diagonal (optional)
Instructions
1. In a medium saucepan, heat the oil over medium-high heat until it shimmers. Add the beef and cook, stirring often and breaking up the meat, just until it’s no longer pink, about 2 minutes. Add the onions, carrots, and ginger and cook, stirring often, for about 2 minutes.
2. Add the wine and briskly simmer, scraping up any caramelized bits from the bottom of the pan, until almost evaporated. Add the potatoes, brown sugar, broth, water, and soy sauce and stir to combine. (The liquid won’t quite cover the solids.) Bring to a boil, then reduce the heat and simmer, partially covered and stirring occasionally, until the potatoes and carrots are tender, about 30 minutes. Check the seasonings, adding salt if needed. Serve hot or warm, sprinkled with scallions, if you like.
4 Comments
This was served with hot rice.
Japanese-Style Meat and Potatoes
Ingredients
2 tablespoons vegetable oil
3/4 pound ground beef
1 yellow onion, halved lengthwise and thickly sliced
1 large carrot, halved lengthwise and cut on the diagonal into 1-inch chunks
1 1/2 tablespoons minced peeled fresh ginger
1/4 cup dry white wine
1 1/2 pounds potatoes (russets hold up well here), cut into 1-inch chunks
2 tablespoons packed light brown sugar
1 cup low-sodium chicken broth
1/2 cup water
1/4 cup soy sauce
Salt
2 scallions, thinly sliced on the diagonal (optional)
Instructions
1. In a medium saucepan, heat the oil over medium-high heat until it shimmers. Add the beef and cook, stirring often and breaking up the meat, just until it’s no longer pink, about 2 minutes. Add the onions, carrots, and ginger and cook, stirring often, for about 2 minutes.
2. Add the wine and briskly simmer, scraping up any caramelized bits from the bottom of the pan, until almost evaporated. Add the potatoes, brown sugar, broth, water, and soy sauce and stir to combine. (The liquid won’t quite cover the solids.) Bring to a boil, then reduce the heat and simmer, partially covered and stirring occasionally, until the potatoes and carrots are tender, about 30 minutes. Check the seasonings, adding salt if needed. Serve hot or warm, sprinkled with scallions, if you like.
Looks good!
This meets the qualifications for Dinner.
Thank you for the recipe! It looks very good!