Japanese Beef Stew Nikujaga By Deedees Delight
Niku Jaga (Japanese Beef Stew in the Crock Pot)
I admit I am more of a summer person, but one thing I do like in winter is a really good stew. I like on the weekend putting all the ingredients into a crock pot, put on low and forget it. I tend to live off the slow cooker the entire weekend. This stew is different because it slightly sweeter then what you come to think of with stew.
Ingredients
2 lbs beef stew meat
1 cup water
1/2 cup Japanese sake (dry white wine)
1/4 cup sugar
1/4 cup soy sauce
1 teaspoon salt
1/2 lb baby carrot
3 medium potatoes, peeled and chopped
1 white onion, diced
1 small can of sliced mushrooms, drained
Directions
Put all into crock pot but the mushrooms and cook on low 10-12 hours or on high 4-6 hours. About 2 hours before the stew is done add the mushrooms and continue to cook. Stir before serving.
Put all into crock pot but the mushrooms and cook on low 10-12 hours or on high 4-6 hours. About 2 hours before the stew is done add the mushrooms and continue to cook. Stir before serving If you don't have sake then use a dry white wine.
Source: http://www.deedeesdelight.com/2011/01/niku-jaga-japanese-beef-stew-in-crock.html?m=1
I admit I am more of a summer person, but one thing I do like in winter is a really good stew. I like on the weekend putting all the ingredients into a crock pot, put on low and forget it. I tend to live off the slow cooker the entire weekend. This stew is different because it slightly sweeter then what you come to think of with stew.
Ingredients
2 lbs beef stew meat
1 cup water
1/2 cup Japanese sake (dry white wine)
1/4 cup sugar
1/4 cup soy sauce
1 teaspoon salt
1/2 lb baby carrot
3 medium potatoes, peeled and chopped
1 white onion, diced
1 small can of sliced mushrooms, drained
Directions
Put all into crock pot but the mushrooms and cook on low 10-12 hours or on high 4-6 hours. About 2 hours before the stew is done add the mushrooms and continue to cook. Stir before serving.
Put all into crock pot but the mushrooms and cook on low 10-12 hours or on high 4-6 hours. About 2 hours before the stew is done add the mushrooms and continue to cook. Stir before serving If you don't have sake then use a dry white wine.
Source: http://www.deedeesdelight.com/2011/01/niku-jaga-japanese-beef-stew-in-crock.html?m=1
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