Japanese beef and potato stew

Japanese beef and potato stew


Laura Edwards

This comfort food classic has the best name when translated literally: ‘meat potato’. It’s Japan’s answer to a beef and potato stew, but it has a light dashi and soy-based broth rather than a thick gravy. It’s hearty and satisfying but not too heavy – oh, and it’s much easier to make (and spell) than a traditional boeuf bourgihguinognuon (?!?!).

Not at all difficult


Quantity Ingredient
250-300g beef rump, skirt or fillet
2 carrots, peeled
2 large baking potatoes, peeled
1 large onions, peeled
or 2 small onions, peeled
1 leek, washed and trimmed
1 tablespoon vegetable oil
200g mangetout
500ml dashi or beef stock, or a mix of both
50ml mirin
50ml soy sauce
1 tablespoon worcestershire sauce
or Tonkatsu sauce
1 tablespoon sake
1 tablespoon caster (superfine) or granulated (raw) sugar
4 portions cooked rice or noodles


  1. Put the beef in the freezer for 30–45 minutes to firm up, then slice it across the grain as thinly as possible. Cut the carrots and potatoes into wedges, thinly slice the onion/s and cut the leek on the bias into 4 pieces.
  2. Heat the oil in a deep pan or flameproof casserole over a medium heat, add the onion and fry until just starting to soften, then add all the vegetables except the mangetout. Add the dashi and/or stock, the mirin, soy sauce, Worcestershire or tonkatsu sauce, sake and sugar. Bring to a high simmer, then cover with a circle of baking parchment or lid and continue to simmer for about 10–15 minutes, until all the vegetables are tender. Add the mangetout and cook for just another minute, then remove from the heat and add the beef – since it is so thin, it will cook in the hot broth. Skim any scum off the top with a ladle or a small sieve. Serve over noodles or with rice on the side.
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