Friday, April 23, 2010

Japanese Beef Stew

This was the BEST stew I've ever made. It will be a definite repeat.

What's Needed:
2 T. vegetable oil
2 lb. beef stew meat, cut into 1-inch cubes
2 C. frozen carrots
3 medium Yukon Gold potatoes, peeled and chopped
1 white onion, peeled and chopped
1 C. water
2 C. white wine (one small bottle)--or 1/2 C. Japanese sake
1/4 C. sugar
1/4 C. soy sauce
1 tsp. salt

1. Heat oil in skillet until hot. Sear beef on all sides, turning as it browns. Transfer beef to crockpot. Add remaining ingredients. Stir well to combine.

2. Cover; cook on LOW 10-12 hours or HIGH 4-6 hours.

Husband's Grade: A+
PointsPlus: 7

Inspired by: Crockpot: The Original Slow Cooker

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