Japanese-Inspired Beef Stew with Roasted Vegetables
When the weather turns cold, daylight fades early, and the craving for something hearty hits, there’s no better comfort than a big bowl of rich Japanese inspired beef stew. Tender stewing beef, savory broth, and tallow-roasted root vegetables come together to warm you from the inside out. It’s the kind of meal that not only satisfies your hunger but also lifts your spirits. The stewing beef, rich broth, and luscious beef tallow all come from Beretta Farms a brand we trust for its commitment to quality and sustainability.
Ingredients
For the Stew
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds boneless stewing beef cut into 1-1½-inch chunks
- 2 tablespoons beef tallow
- 3 cups beef stock
- ¼ cup reduced-sodium soy sauce
- ¼ cup mirin
- 10 slices fresh ginger nickel-sized
- 1 medium onion peeled and chopped
- 2 medium Yukon Gold potatoes peeled and cut into ¾-inch cubes
- Zest of a lemon
For the Roasted Vegetables
- 1 pound butternut squash peeled and chopped into 1-inch chunks
- 3 medium beets peeled and chopped into ¾-inch chunks
- 3 medium carrots roll-cut into ¾-inch chunks
- 3 medium parsnips chopped into 1-inch chunks
- 3 tablespoons melted beef tallow
- ½ teaspoon salt
- ½ teaspoon black pepper
For Serving
- 3 cups cooked jasmine rice
- Green onions green parts chopped
Instructions
Prep the Beef Stew
- Coat the Beef: In a bowl, combine the flour, salt, and pepper. Add the beef chunks and toss to coat evenly.
- Sear the Beef: Heat 1 tablespoon of tallow in a large stainless-steel skillet over medium-high heat. Sear the beef in batches, browning all sides (about 5 minutes per batch). Transfer the browned beef to an oven proof 3.5-quart sauté pan. Add more tallow as needed between batches.
- Deglaze the Pan: Add the chopped onions to the skillet and sauté for 2-3 minutes until softened. Pour in the beef stock and scrape up the browned bits from the skillet and bring to a boil. Transfer this mixture to the sauté pan with the beef.
- Assemble the Stew: Add the soy sauce, mirin, ginger, potatoes, and lemon zest to the sauté pan. Stir to combine. Cover and place in a 375°F oven for 45 minutes, stirring halfway through.
Roast the Vegetables
- Prepare Vegetables: While the stew cooks prepare the vegetables. Divide the butternut squash, beets, carrots, and parsnips between two baking sheets and place in the hot/preheated oven.
- Season: Drizzle with melted tallow, then sprinkle with salt and pepper. Toss to coat evenly and spread in a single layer on the baking sheets.
- Roast: Place the vegetables in the oven alongside the stew. Roast for 40 minutes, stirring halfway through, until tender and caramelized.
Finalize the Stew
- Reduce the Stew: After 1 hour, remove the stew from the oven and transfer to the stovetop over medium heat. Remove the lid and simmer for 8-12 minutes to reduce slightly. If a thicker consistency is preferred, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the stew. Simmer until thickened.
- Adjust Seasoning: Taste and adjust salt as needed.
Assemble and Serve
- Scoop jasmine rice into bowls. Ladle the stew over the rice. Arrange roasted vegetables on top or alongside the stew. Enjoy a cozy, flavourful meal packed with warmth and balance!
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