Asian Spicy Recipes - Niku Jyaga (Beef and Potato Stew)

If you are looking forward to spice up your life........then you have come to the right place!

RECIPES OF JAPAN
Niku Jyaga (Beef and Potato Stew) Ingredients
4 1 lb 1 1 1 tbsp 2 cups 3 tbsp 3 tbsp 1 1/2 tbsp 1 tbsp 2 tbsp	Potatoes (peeled and chunked) Stewing beef Onion (halved and sliced) Carrot (sliced into chunks) Sesame oil Dashi (fish stock) Brown sugar Soy sauce Sake (rice wine) Mirin (sweetened rice wine) Grated fresh ginger Flour (for thickening, optional)
Method Soak the peeled, chunked potatoes in a bowl of cold water (to prevent discoloration) In a Dutch oven, heat 4 cups of water to boiling Add the stewing beef and boil about 10 minutes to tenderize and remove fat Drain beef in collander and set aside Wipe the Dutch oven dry, then heat the sesame oil Brown the beef on all sides Add the onion slices and carrot chunks and continue to saute for a few more minutes. Pour the soup stock into the Dutch oven Boil the beef and vegetables for about 10 minutes, skimming off any fat or foam that may form Add in the brown sugar, sake and soy sauce Reduce heat and simmer until the potatoes are tender for about 15 minutes Gently mix in the mirin and grated ginger and continue to simmer for a few more minutes Divide into serving portions and serve with warm bread (Optional: If you wish for a thicker, more stew-like consistency, mix some flour with a small measure of water to form a slurry in a small mixing bowl. Drizzle the slurry into the simmering stew, stirring to thicken and taking care not to damage the potatoes)