Ingredients with Measurements:
- 1 lb. of beef stew meat, cut into small pieces
- 2 tbsp. of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups of beef broth
- 2 cups of water
- 2 cups of peeled and cubed potatoes
- 1 cup of sliced carrots
- 1 cup of sliced celery
- 1 cup of shottsuru (Japanese fish sauce)
- 1 tsp. of dried thyme
- 1 tsp. of dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with a lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and minced garlic and cook until softened, about 3 minutes.
4. Pour in the beef broth and water and stir to combine.
5. Add the cubed potatoes, sliced carrots, and sliced celery to the pot.
6. Pour in the shottsuru and stir to combine.
7. Add the dried thyme and rosemary and season with salt and pepper to taste.
8. Bring the stew to a boil, then reduce the heat to low and cover with a lid.
9. Simmer the stew for 1 hour, stirring occasionally, until the beef and vegetables are tender.
10. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium-high heat to brown the beef
- Low heat to simmer the stew
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 25g
- Protein: 28g
Substitutions for ingredients:
- You can use chicken or pork instead of beef stew meat
- You can use any type of broth instead of beef broth
- You can use any type of root vegetables instead of potatoes, carrots, and celery
- You can use soy sauce instead of shottsuru
Variations:
- Add chopped tomatoes for a more acidic flavor
- Add chopped bell peppers for a sweeter flavor
- Add chopped mushrooms for an earthy flavor
Tips and tricks:
- Cut the beef stew meat into small pieces to ensure even cooking
- Use a wooden spoon to stir the stew to prevent scratching the pot
- Taste the stew before serving and adjust the seasoning as needed
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the stew in individual bowls with a slice of crusty bread on the side
Garnishes:
- Sprinkle chopped parsley or chives on top of the stew for a pop of color
Pairings:
- Serve the stew with a glass of red wine or a cold beer
Suggested side dishes:
- Crusty bread
- Steamed rice
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out
- If the stew is too thin, simmer it uncovered for a few more minutes to reduce the liquid
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
Food history:
- Shottsuru is a traditional Japanese fish sauce made from fermented fish and salt
Flavor profiles:
- This stew has a savory and slightly salty flavor from the shottsuru, with hints of thyme and rosemary
Serving suggestions:
- Serve the stew as a main course for a cozy dinner at home
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Region: Japanese