Japanese Beef Stew

1. 1

   Pat beef dry.

2. 2

   Heat oil in a 5-quart heavy pot until hot but not smoking and brown beef on all sides.

3. 3

   Add dashi, sake, and white parts of scallions and simmer, covered, skimming froth and turning beef occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.

4. 4

   (Check periodically and add a few tablespoons water if beef becomes less than half submerged.)

5. 5

   Add sugar and simmer, covered, 15 minutes longer (more liquid may evaporate at this point, but that's fine).

6. 6

   Peel potatoes, halving and trimming into ovals if large, and steam, covered, over boiling water until barely tender, about 10 minutes.

7. 7

   Cut carrots crosswise into 1/2-inch-thick slices.

8. 8

   Trim slices with a paring knife to create rounded edges and save trimmings for pickled Napa cabbage.

9. 9

   Steam carrots, covered, over boiling water until barely tender, about 7 minutes.

10. 10

    Add carrots and potatoes to beef and simmer, tossing occasionally, 5 minutes, or until vegetables are tender.

11. 11

    Add soy sauce and bring to a boil.

12. 12

    Discard white parts of scallions.

13. 13

    Serve stew in small bowls sprinkled with scallion greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.