Hearty Beef and Potato Stew
This simple yet delicious dish is great for the colder months as a comforting mid-week meal. It’s also perfect to make in bulk and freeze.
- 480ml dashi soup stock
- 4tbsp soy sauce
- 4tbsp mirin
- 250g thinly sliced beef, e.g. stewing beef
- 3 potatoes, peeled
- 2 onions
- Cooking oil
- Some katsuobushi bonito flakes, optional
- Mix the Japanese soup stock with the soy sauce and mirin.
- Cut the potatoes into 6-8 equal-sized pieces, place in a heat-resistant bowl, cover with cling film and heat in a microwave for approximately 6 minutes.
- Cut the onions in half lengthways and then cut into 1cm wide slices, cutting from root to top. Cut the meat into bite-size pieces.
- Heat a little cooking oil in a frying pan, then add the potatoes and onions and fry. When all the ingredients are coated in oil and starting to soften, add the soup stock mixture.
- Add the beef and stir quickly with cooking chopsticks. Turn up the heat and bring to the boil. Once the dish has boiled, lower the heat and put on a pre-moistened drop lid which sits directly on top of the ingredients. Simmer for about 7 minutes.
- When the stock is about a third of its original volume, remove the drop lid and add a handful of bonito flakes. Simmer for one more minute, reducing the stock still further, then serve.