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Japanese Beef and Potato Stew

A community recipe by

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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)
  • 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


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!

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