Japanese Beef Stew For The Crock Pot Recipes

NIKU JYAGA (JAPANESE BEEF AND POTATO STEW)

Steps:

• Peel potatoes and cut each into 4 to 6 pieces, so they are relatively uniform in size. Bevel the edges of each piece with a vegetable peeler. Soak in cold water for about 10 minutes to remove some starch.
• Cut carrots in rangiri: Hold the knife at a diagonal, and rotate carrot quarter turns to cut irregular, multifaceted chunks. Cut each onion into 6 to 8 wedges, about 3/4 inch wide. Cut beef into 2-inch pieces.
• Prepare a drop-lid for a 3- or 4-quart heavy-bottomed pot: Cut a circle of parchment paper about 1 inch smaller than the diameter of the pot, and cut a 1/2-inch hole in its center.
• Drain and rinse potatoes. Add to pot with carrots, onions and 1 1/2 cups water (it will not fully cover the vegetables). Tuck kombu (if using) into the water. Bring to a boil, then discard kombu. Add soy sauce, mirin, sake and sugar. Add beef, stirring to distribute.
• Place parchment lid directly on top of vegetables and liquid, and simmer - don't boil - stirring occasionally, for 20 to 25 minutes, until potatoes are very tender. Turn off heat, discard parchment, and rest for at least 30 minutes (overnight is even better) to allow the potatoes to soak up the seasoning. Reheat, and serve with white rice, or a frosty beer.

JAPANESE BEEF STEW FOR THE CROCK POT

Steps:

• Combine the flour, garlic powder, and pepper in a medium bowl. Add the beef and toss to coat. Refrigerate for at least 15 minutes (can be done ahead).
• Heat a skillet over medium-high heat. Add oil then the beef in batches, browning on all sides. Remove browned beef to a Crock Pot. Drizzle approximately a cup of the beef broth into the skillet, gently scraping the browned bits from the bottom of the pan. Carefully pour the broth from the skillet into the Crock Pot.
• Add all remaining ingredients except the snow peas to the Crock Pot and set to warm. Cook on low for 6-8 hours. Add the snow peas for the final 30 minutes of cooking. Serve immediately.

JAPANESE-STYLE BEEF STEW

Steps:

• In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
• Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
• Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
• When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

JAPANESE BEEF STEW

Steps:

• Prepare beef:
• Pat beef dry. Heat oil in a 5-quart heavy pot until hot but not smoking and brown beef on all sides. Add dashi, sake, and white parts of scallions and simmer, covered, skimming froth and turning beef occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours. (Check periodically and add a few tablespoons water if beef becomes less than half submerged.) Add sugar and simmer, covered, 15 minutes longer (more liquid may evaporate at this point, but that's fine).
• Prepare vegetables while beef is simmering:
• Peel potatoes, halving and trimming into ovals if large, and steam, covered, over boiling water until barely tender, about 10 minutes.
• Cut carrots crosswise into 1/2-inch-thick slices. Trim slices with a paring knife to create rounded edges and save trimmings for pickled Napa cabbage.
• Steam carrots, covered, over boiling water until barely tender, about 7 minutes.
• Finish stew:
• Add carrots and potatoes to beef and simmer, tossing occasionally, 5 minutes, or until vegetables are tender. Add soy sauce and bring to a boil. Discard white parts of scallions. Serve stew in small bowls sprinkled with scallion greens.

NIKU JAGA (JAPANESE BEEF STEW IN THE CROCK POT)

Steps:

• Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.
• Stir before serving.