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Japanese Beef Stew

Note: for best results, cook day before and allow to cool overnight.


  • 3-4 lb. beef chuck roast, cut into large chunks roughly 3″ in size
  • 1 onion, cut in large chunks
  • 1 carrot, cut in large chunks
  • 1 rib of celery, cut in large chunks
  • 2 garlic cloves, peeled
  • 1 can of tomatoes (14 oz.)
  • 100g tomato paste
  • 1 cup sake
  • 2 tsp. Miso
  • 2 tbsp soy sauce
  • 1/2 cup olive oil
  • 1 tbsp honey
  • 1 tbsp sugar
  • 1 cube chicken bullion
  • Rice


  1. In a food processor, pulse onion, carrot, celery, garlic, tomato paste and tomatoes (with juices) until smooth.
  2. In a measuring cup, add sake, miso, soy sauce, honey, sugar, olive oil, and chicken bullion. Mix thoroughly.
  3. Place beef chunks into a heavy pot with lid. Pour tomato and sake mixtures over the top, stire. Bring to a boil, reduce to low simmer, and cover.
  4. Keep heat as low as possible, making sauce bubble gently. Check beef for tenderness after two hours. Remove any tender pieces to a bowl and reserve.
  5. Continue to cook until lean pieces are tender, another one to two hours.
  6. Once beef is fork tender, remove to a bowl.
  7. Increase heat to reduce sauce at a medium/high simmer, about 10 minutes. Don’t let sauce scorch.
  8. Let cool, skim off oil/fat.
  9. Cool overnight. Remove fat from top.
  10. Reheat gently, serve over rice.

About growingupkitten

I am a wife, a fur-mom, an avid reader, and a volunteer. For my grown-up work I'm an APRN at a local children's hospital. For fun I foster kittens and their mamas for a local animal shelter.

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