Japanese Beef and Potato Stew

A community recipe by Brycat

Not tested or verified by Nigella.com

Introduction

This is a spin on the traditional beef stew we all know , its delicious on the day you make it and even better as left overs.

Ingredients

Serves: 6 as a medium entree or

3 tablespoons asian sesame oil
3 onions (sliced in thin half moons)
2 pounds steak (or non lean beef thinly sliced)
1 cup teriyaki
1½ cups water
3 tablespoons cornstarch
36 new potatoes (peeled)
12 roughly chopped scallions

Method

Japanese Beef and Potato Stew is a community recipe submitted by Brycat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a skillet with the heated asian sesame oil, fry the onions until they start to brown.

Add the beef and stir fry it in the skillet until it starts to brown. Add the teriyaki sauce and stir to cover the onions and beef. Bring to a simmer and add the water. Again, slowly bring it to a simmer.

Add the potatoes, stir to coat them in the mixture and then cover the skillet with a lid. Cook for 20 minutes, covered, on medium-high heat.

Add the corn starch and blend it in. This should dry some of the excess moisture in the skillet. If the mixture looks too dry, add a few teaspoons of water.

Remove the mixture from the skillet to a serving dish and drizzle a small amount of asian sesame oil,( I used low sodium soy and liked it more) to taste, over the potatos and beef. Garnish with the green onions.

Serve with white rice

Additional Information

After making this dish several times, I found it necessary to add water before simmering the potatoes in the covered skillet. Otherwise, they tended to burn or not cook through entirely. Also, on the most recent occasion I made this dish, I added the green onions and served it with rice. These simple additions really went well with the overall entree and -I have to admit- the green onions REALLY matched well with the potatoes!