Umami Recipes
Umami Recipes

Japanese-Style Beef Stew

4 servings


1 hour

total time


1 1/2 to 2 pounds boneless chuck in 1-inch to 1 1/2-inch chunks

2 cups chicken stock, water or dashi (see note)

1/4 cup soy sauce

1/4 cup mirin, honey or sugar

10 nickel-size slices of ginger

Black pepper to taste

1 lemon

1 1/2 pounds peeled butternut, pumpkin or other winter squash or sweet potatoes in 1-inch chunks

Salt to taste


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.


Serving Size




Total Fat

11 g

Saturated Fat

4 g

Unsaturated Fat

7 g

Trans Fat

0 g




1272 mg

Total Carbohydrate

30 g

Dietary Fiber

5 g

Total Sugars

6 g


49 g

4 servings


1 hour

total time
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