Japanese Beef Stew / 日式炖牛肉

There are three popular stews in Japan, Japanese Curry, Cream Stew, and Beef Stew. With the instant roux, the way of cooking and the ingredients used are pretty much the same for all three stews. The way of serving is similar too, it is usually served with steamed rice or bread. Comparing to the western beef stew, Japanese beef stew comes with sweeter and thicker sauce. 

This is a basic recipe adapted from the cooking suggestion on the box. You can add other ingredients like mushroom, beans, and other vegetables. There are many instant beef stew roux available in the market, perform an image search on Google with this key word: ビーフシチュー ルー (Beef Stew Roux) to check them out. Ask me if you want to know which brand/type of the roux I used. 

Japanese Beef Stew

日式炖牛肉 / ビーフシチュー

Ingredients (4-5 servings):

±90g Japanese Beef Stew Roux, break into pieces

250g Beef, cut into chunks

200g Onion, cut into chunks

250g Potato, cut into chunks

200g Carrot, cut into chunks

10g Dark chocolate

700ml Water

2 tbsp Cooking Oil

Methods:

1. Heat the oil in a large pot, add in onion and sauté until the onion turned translucent.
2. Add in the potato, carrot and beef, stir-fry for 3 to 5 minutes over medium heat. 
3. Add in the water and bring to a boil, then simmer until the meat is tender.
4. Drop in the chocolate and beef stew roux, stir until the roux is dissolved.
5. Simmer for 10 minutes for the flavors to develop, stir constantly.
6. Serve warm with steamed rice or bread.

Japanese Beef Stew with Home-baked Focaccia Bread

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