This is one of my favorite recipes so far. This stew is the height of comfort food, but has a unique sweet and savory Japanese flair that I loved. I’m a total sucker for this flavor profile – this recipe is definitely being added to the regular rotation of meals.
The broth was my favorite part of this. The trick is kind of mashing the potato into the broth while you’re eating it… Mmm, so good! When I made this I actually had to make more broth half way into eating it, because it was so good. Don’t worry, I adjusted the recipe to include the additional broth 😉
This seems like a recipe that would be even better the next day. I didn’t experience this as we were little piggies and ate it ALL. Next time I’m going to double the recipe… and put the leftovers away immediately to prevent sneaking more until it’s all gone. I bet you could even cook this in a crock pot – I might have to try that next time.
When I make this again I’m going to add a little more carrot, because the sweetness of the carrot was so good in there. I think that celery would be a good addition as well as it absorbs flavors so well. If you wanted to make this spicy you could add a little sriracha to the broth base.
If you’re just coming off a three day weekend today this would be a great easy prep dinner for tonight. And if you’re like me you also missed out on your veggies and homemade foods this weekend. While the eating out and junk food was fun and delicious, my body is in desperate need of some fruits and veggies today! Time to get back on track!!
- 1 tablespoon vegetable oil
- 1 pound lean ground beef (I used 93/7)
- 2 carrots, halved lengthwise and cut on the diagonal into 1-inch chunks
- 1½ tablespoons minced peeled fresh ginger
- ¼ cup dry white wine
- 1½ pounds potatoes (russets hold up well here), cut into 1-inch chunks
- 2½ tablespoons packed light brown sugar
- 1½ cups chicken broth
- ⅔ cup water
- 4 tablespoons cup soy sauce
- 2 green onions, thinly sliced on the diagonal (optional)
- In a medium saucepan, heat the oil over medium-high heat until it shimmers. Add the beef and cook, stirring often and breaking up the meat, just until it's no longer pink, about 2 minutes. Add the carrots, and ginger and cook, stirring often, for about 2 minutes.
- Add the wine and briskly simmer, scraping up any caramelized bits from the bottom of the pan, until almost evaporated. Add the potatoes, brown sugar, broth, water, and soy sauce and stir to combine. (The liquid won't quite cover the solids.) Bring to a boil, then reduce the heat and simmer, partially covered and stirring occasionally, until the potatoes and carrots are tender, about 30 minutes. Check the seasonings, adding salt if needed. Serve hot or warm, sprinkled with scallions, if you like.