Japanese-Style Beef Stew (Recipe)

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March 14, 2023

Tantalize your senses and nourish your body with Japanese-Style Beef Stew!

With the warming notes of soy, ginger, and lemon plus a bit of sweetness, it is irresistible.

Made with flavorful, economical Beef Stew Meat, this satisfying dish has a unique flavor profile that works magic on your palette.

Farmer Martin prepared this stew for us last week and since I wasn’t cooking I kept finding reasons to leave the house and come back in – just to luxuriate in the delightful aromas wafting from the kitchen.

Tantalizing is really the word I keep coming back to when I think of this lovely stew.

I even hid the leftovers in the back of the fridge and made sure I dished myself the last helping for lunch ;)

This recipe is brought to you by guest-chef Farmer Martin. If the results of his previous recipes are anything to go by, I’m sure it will become a favorite!

Japanese Style Beef Stew

Ingredients

2 lbs Beef Stew Meat
2 T oil
2 C chicken broth
¼ C Tamari soy sauce
¼ C honey (or mirin or sugar)
10 nickel-size slices of ginger
Salt to taste
Black pepper to taste
1 lemon
1 ½ lbs peeled sweet potatoes in 1” cubes (or winter squash)

Directions

Cut beef stew meat into bite sized pieces, as needed. Approximately 1 – 1 ½ “ cubes.

Preheat a kettle over medium high heat, add oil, then add beef cubes and sear until browned on one side (about 5 minutes). The pan will be fairly crowded so not all of the meat will brown. For a more uniform browning effect you can choose to sear meat in multiple batches.

Add chicken broth to the kettle and scrape up any bits stuck to the bottom of the skillet.

Add soy sauce, honey, ginger, and several good grinds of black pepper.

Peel the lemon in strips and add the peel to the kettle.

Juice the lemon and set juice aside.

Cover and cook for 30 minutes, reducing the heat to maintain a simmer. Stir.

Cook an additional 15 minutes, stir, and check the meat. You want it nearly tender. Cook an additional 15 minutes if necessary.

Stir in sweet potatoes or squash and cook about 15-20 minutes until the sweet potatoes are tender but not mushy.

Taste. Add salt as necessary. Stir in lemon juice and serve.

*Using the full ¼ C of honey makes this recipe fairly sweet. Reduce by up to half, depending on your preferences.

Click here to get Beef Stew Meat.

Based on the recipe by Mark Bittman.

Top 3 Secrets for Great Kabobs (Recipe)

Have you grilled shish kabobs yet this summer? I have to say, they’re one of my favorites and something I look forward to making every year as soon as the sun starts to shine. Shish kabobs are simple, healthy and so perfectly suited to the fresh tastes of summer. Quick enough for a weeknight, they can also be prepped in advance for a sunny deck party. Their roots are in multiple culinary traditions. Sometimes they’re just called Skewers. In Greece they’re called Souvlaki, which is what I made this week for my family. So what are they? At the most basic level, shish kabobs are bits of meat and/or vegetables placed onto skewers and grilled. The combinations of ingredients and flavors are endless, so they easily suit dietary needs, flavor preferences, and whatever is fresh for the season. But there are a few ways kabobs can go wrong if you don’t have the right methods in place. To help you get it right and have the best eating experience, today I’m sharing my top 3 secrets for great kabobs. Follow these 3 top rules and I can nearly guarantee you’ll create a delicious outcome every time. 1. Remove any connective tissue from the meat before grilling. Skip this step and you’re going to be disappointed. Connective tissues, like the fascia and silver skin, add a nutritious element to stews - but are enemies to a quick cooking dish like kabobs. Leave them in the kabobs, and you’ll end up with a tough nightmare you can’t chew. So, depending on the cut you choose, make sure to carefully remove any connective tissue before cutting the meat into one inch cubes. Following this advice is especially imperative if choosing a more economical cut of beef, like London Broil, stew meat or Denver steaks. They are delicious and can make great kabobs, but the tradeoff is a bit of extra labor on your part. You don’t have to throw away the trimmed bits, either. Save them in the freezer to add extra flavor and nutrition to your next batch of bone broth. Or cut them up for your dog or cat – best friends for life! Now, don’t confuse undesirable connective tissue with intermuscular marbling. You can tell it’s connective tissue to be removed if the muscle pulls away on both sides (see photo). Marbling, on the other hand, is the thin white veins of fat that run through the muscle. Marbling is delicious and highly desirable in kabobs. Leave it in! For the easiest to prepare and most tender bite, choose a quality steak like the New York Strip, Rib Eye or Top Sirloin. These cuts have very little, if any, connective tissue, so you’ll save the trimming step. Plus the NY and Rib Eye especially have the perfect amount of marbling to make for a super tender bite. Since our steaks are cut at 1” thick, all you need to do is finish cutting them into 1” cubes. Click here to buy steak for kabobs now. If you’re looking for a pork options, pork chops and kabobs are your best bet. They’re both delicious, but make sure to follow the rule on removing connective tissue when opting for the kabob. 2. Place meat on separate skewers from the vegetables. This is important because the vegetables are going to take waaaayyy longer to cook than the meat. Put them on the same skewers like in the pretty magazine pictures and you’re either going to have shoe-leather meat or raw vegetables. Which leads to… 3. Don’t overcook the meat. Overcooked, dried out meat is tough meat. I probably sound like a broken record on this point, but it’s so easy to get this step wrong. And it's important because I want you to enjoy every bite of our premium grass-fed beef - every time. So first grill those vegetables (the ones you placed on separate skewers) until they’re lovely and crisp-tender. Set them aside and THEN throw on the meat skewers. Now, don’t blink. Definitely don’t walk away to fill your drink, set the table, or mediate a kid dispute… In a flash, those succulent meat skewers will reach an internal temperature of 140 degrees. You’ll just have time to turn them and get lovely grill marks on all sides. Take them off the heat and rest them on a plate for 5 minutes. The internal temp will raise another 5 degrees and the meat juices will reabsorb for the most tender, juicy bite. Use a medium (not high) flame, for best results. Bonus Tips Get the family into the action. Cut up all the vegetables, toss them in olive oil, and then let everyone make their own skewers with whatever ingredients they prefer. When we made kabobs this last week, the Farmhands each made their own skewers and had so much fun in the process. Farmhand Vera eschewed the mushrooms. For Farmhand Eli, no onion. Farmhand Grace put on everything because that’s most fun - especially the “vacchinnies” (translation: zucchini). And no one punctured their hand with the sharp skewers! At least after I showed them how to put the veggies on a cutting board instead of the palm of your hand :) Final flavor tip - Be sure to marinate the meat skewers for at least 30 minutes or up to 24 hours. My absolute favorite marinade is from my Greek Souvlaki Recipe, because it complements both One Straw beef and pork without covering up the inherently luscious flavor. And don’t forget to make the tzatziki dressing from the same recipe. Drizzle it over the meat and vegetables on your plate. Then dust with parsley, salt and fresh ground pepper for the perfect finish. Are you hungry yet? I just finished up the last of our kabob leftovers for lunch and I’m wishing I’d made more… Click here to order beef or pork for kabobs now.

A small win plus a new battle for small farms.

We weigh in on USDA’s “Product of the USA” Final Rule and Radio-Frequency Identification (RFID) Tags in cattle.

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Japanese-Style Beef Stew (Recipe)

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