Japanese Style Beef Stew With Winter Squash Recipes

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.

BEEF AND BUTTERNUT SQUASH STEW

Steps:

• In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

CHICKEN STEW WITH RICE AND WINTER SQUASH

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and parsley. Cook until vegetables are fragrant but not soft, 3 to 5 minutes. Add chicken pieces and cook until browned and fat begins to render, 5 to 10 minutes. Add squash and stir to coat well with pan juices.
• Pour in white wine and stir in concentrated broth, peas, and rice. Stir until broth has dissolved. Pour in 2 cups of water and bring to a boil. Reduce heat and simmer until the rice is cooked, adding water if necessary, about 20 minutes. Stir the stew occasionally.
• Season with salt and pepper and serve hot.

JAPANESE-STYLE BEEF STEW WITH WINTER SQUASH

Steps:

• In a large skillet, preferably nonstick, over medium-high heat, sear the meat until nicely browned; do it in 2 or 3 batches to avoid crowding. It will take only 5 minutes per batch, since it's sufficient to brown the meat well on one side. As you finish, transfer the chunks to a medium casserole.
• When the meat is all browned, add the dashi to the skillet and cook over high heat, stirring and scraping occasionally, until all the solids are integrated into the liquid. Pour into the casserole with the soy sauce, mirin, ginger, and a couple of grinds of pepper. Peel the lemon and add the peel to the mixture; juice the lemon.
• Cover and cook on top of the stove (or in a preheated 350°F oven), maintaining a steady simmer. Stir after 30 minutes and begin to check the meat at 15-minute intervals.
• When the meat is tender, or nearly so, stir in the squash and continue to cook as before, checking every 15 minutes, until the squash is tender but not mushy. Add salt if necessary, then stir in the reserved lemon juice and serve.
• Combine 1 piece dried kelp (kombu), about 3 inches long, with 2 cups of water in a small pan over medium heat. Don't allow the mixture to come to a boil; as soon as it is about to, turn off the heat and remove the kelp. Stir in 1/2 to 1 cup dried bonito flakes, let sit for a couple of minutes, then strain. Use the dashi immediately, or refrigerate for up to 2 days.