Japanese-Style Beef Stew by Mark Bittman, NYT Cooking

Time: At least 1 hour
Yield: 4 servings

Get full recipe๐Ÿ‘‡๐Ÿป
http://cooking.nytimes.com/recipes/1017398-japanese-style-beef-stew

INGREDIENTS

1 ยฝ to 2 pounds boneless chuck in 1-inch to 1 1/2-inch chunks
2 cups chicken stock, water or dashi (see note)
ยผ cup soy sauce
ยผ cup mirin, honey or sugar
10 nickel-size slices of ginger
Black pepper to taste
1 lemon
1 ยฝ pounds peeled butternut, pumpkin or other winter squash or sweet potatoes in 1-inch chunks
Salt to taste

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s