Ingredients with Measurements:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 large daikon radish, peeled and cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 cups beef broth
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1 tsp dried thyme
- 1 tbsp cornstarch
- 2 tbsp water
- Chopped green onions for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a Dutch oven or heavy-bottomed pot, heat 2 tbsp of vegetable oil over medium-high heat.
2. Add the beef stew meat and brown on all sides for about 5 minutes.
3. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
4. Pour in 2 cups of beef broth, 1 tbsp of soy sauce, 1 tbsp of fish sauce, 1 tsp of sugar, 1 tsp of salt, 1/2 tsp of black pepper, 2 bay leaves, and 1 tsp of dried thyme.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the stew for 1 hour, stirring occasionally.
7. Add the chopped daikon radish to the pot and continue to simmer for another 30 minutes until the daikon is tender.
8. In a small bowl, mix 1 tbsp of cornstarch with 2 tbsp of water to make a slurry.
9. Add the slurry to the pot and stir until the stew thickens.
10. Remove the bay leaves and discard.
11. Serve the daikon and beef stew hot, garnished with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 14g
Protein: 24g
Sodium: 1200mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- Beef stew meat can be substituted with pork or chicken.
- Daikon radish can be substituted with turnips or carrots.
- Vegetable oil can be substituted with olive oil or canola oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with Worcestershire sauce or oyster sauce.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra flavor and texture.
- Use different herbs and spices such as rosemary, sage, or cumin to change the flavor profile.
- Add a can of diced tomatoes or tomato paste for a richer, tomato-based stew.
Tips and tricks:
- Brown the beef stew meat in batches to avoid overcrowding the pot and ensure even browning.
- Use a sharp knife to cut the daikon radish into bite-sized pieces to ensure even cooking.
- Make sure to stir the stew occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the seasoning to taste by adding more salt, pepper, or soy sauce as needed.
Storage instructions:
- Store leftover daikon and beef stew in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover stew in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the daikon and beef stew in individual bowls or on a large platter.
- Garnish with chopped green onions or fresh herbs such as parsley or cilantro.
Garnishes:
- Chopped green onions or scallions
- Fresh herbs such as parsley or cilantro
Pairings:
- Serve the daikon and beef stew with crusty bread or rice to soak up the flavorful broth.
- Pair with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Crusty bread
- Rice
- Side salad
- Steamed vegetables
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, add more cornstarch slurry to thicken it up.
Food safety advice:
- Make sure to cook the beef stew meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator or freezer within 2 hours of cooking to prevent bacterial growth.
Food history:
- Daikon radish is a popular ingredient in Japanese and Korean cuisine, often used in stews and soups.
- Stews have been a popular way to cook meat and vegetables for centuries, dating back to medieval times.
Flavor profiles:
- Savory
- Umami
- Salty
- Sweet
Serving suggestions:
- Serve the daikon and beef stew as a main course for dinner or lunch.
- Make a large batch and serve at a potluck or family gathering.
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Region: Japanese