youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Japanese Beef and Potato Stew

A community recipe by

Not tested or verified by

Print me


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.


Serves: 6 as a medium entree or

  • 3 tablespoons asian sesame oil
  • 3 onions (sliced in thin half moons)
  • ⅞ kilogram steak (or non lean beef thinly sliced)
  • 250 millilitres teriyaki
  • 375 millilitres water
  • 3 tablespoons cornstarch
  • 36 new potatoes (peeled)
  • 12 roughly chopped scallions


Japanese Beef and Potato Stew is a community recipe submitted by Brycat and has not been tested by 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!

    Tell us what you think