HEARTY BEEF AND POTATO STEW
This simple yet delicious dish is great for the colder months as a comforting mid-week meal. It’s also perfect to make in bulk and freeze.
480ml Japanese soup stock
4tbsp soy sauce
250g thinly sliced beef, e.g. stewing beef
3 potatoes, peeled
Some katsuobushi bonito flakes, optional
Mix the Japanese soup stock with the soy sauce and mirin.
Cut the potatoes into 6-8 equal-sized pieces, place in a heat-resistant bowl, cover with cling film and heat in a microwave for approximately 6 minutes.
Cut the onions in half lengthways and then cut into 1cm wide slices, cutting from root to top. Cut the meat into bite-size pieces.
Heat a little cooking oil in a frying pan, then add the potatoes and onions and fry. When all the ingredients are coated in oil and starting to soften, add the soup stock mixture.
Add the beef and stir quickly with cooking chopsticks. Turn up the heat and bring to the boil. Once the dish has boiled, lower the heat and put on a pre-moistened drop lid which sits directly on top of the ingredients. Simmer for about 7 minutes.
When the stock is about a third of its original volume, remove the drop lid and add a handful of bonito flakes. Simmer for one more minute, reducing the stock still further, then serve.