japanese-style stew

  • Serves: 4
  • Calories: 267 kcal
  • Total Time: 1 h 20 m
    • Prep: 45 m
    • Cook: 35 m
  • Japanese: WafÅ«-shichÅ«

ingredients:

  • 200 g beef cut
  • into bite-size pieces
  • 1 package shimeji
  • 200 g broccoli
  • 400 g onions
  • 150 g carrots
  • 450 g potatoes
  • 600 ml sea tangle soup stock
  • 1 1/2 tablespoons soy sauce
  • 2 tablespoons sake
  • 1/2 teaspoon salt
  • a little pepper
  • 1 tablespoon salad oil

step 1:

Cut the onions into 8 sections. Peel the potatoes; cut them into 4 to 6 cubes. Cut the carrot obliquely.

step 2:

Cut off the roots of the shimeji. Cut the broccoli into pieces.

step 3:

Put the salad oil in a pan. Add the onions and fry until they clear.

step 4:

Add the beef and fry until it changes color. Add the potatoes, carrot and shimeji. Fry for a few minutes.

step 5:

Add the sea tangle soup stock and boil for 20 minutes on medium heat.

step 6:

Add the broccoli, soy sauce, sake, salt and pepper. Boil for 5 minutes over a low flame.

comment:

This stew is very healthy. The vegetables and meat broth are delicious.