Japanese-Style Beef Stew with Winter Squash

Name: Japanese-Style Beef Stew with Winter Squash
Yield: makes 4 servings
Ingredients: 2 pounds boneless beef chuck, cut into 1- to 1 1/2-inch chunks; 2 cups dashi (see Note); 1/4 cup soy sauce; 1/4 cup mirin, honey, or sugar; 10 nickel-sized slices peeled fresh ginger; Salt and freshly ground black pepper; 1 lemon; 1 1/2 pounds peeled butternut, pumpkin, or other winter squash or sweet potatoes, cut into 1-inch chunks

December 20, 2011

Beef stewed in dashi and mirin seems lighter and more delicate than beef stewed in stock or wine. It’s a dish that’s filling enough to satisfy on a fall or winter day but doesn’t have the heaviness sometimes associated with pot roasts and stews. Serve it with prepared Japanese mustard or wasabi on the side.

Recipe notes

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