料理を教えてください
料理を教えてください is a medium Japanese recipe that serves 4. 350 calories per serving. Recipe by ウルっと泣けるお兄さん【感動】 on YouTube.
Prep: 20 min | Cook: 2 hrs | Total: 2 hrs 35 min
Cost: $12.00 total, $3.00 per serving
Ingredients
- 500 g Beef Chuck (cut into 2‑inch cubes; pat dry before coating)
- 2 Tbsp All-Purpose Flour (for lightly coating the beef cubes)
- 2 Tbsp Vegetable Oil (for browning the beef)
- 1 large Onion (peeled and diced)
- 2 Garlic Cloves (minced)
- 2 medium Carrots (peeled and cut into 1‑inch pieces)
- 2 medium Potatoes (peeled and cubed)
- 2 Tbsp Tomato Paste (no added sugar)
- 2 Tbsp Soy Sauce (Japanese style, low sodium preferred)
- 1 Tbsp Worcestershire Sauce (optional, adds depth)
- 4 cups Beef Stock (low‑sodium; can use homemade or store‑bought)
- 1 cup Red Wine (optional, adds richness; can replace with extra beef stock)
- 1 Bay Leaf (whole; remove before serving)
- to taste Salt (kosher or sea salt)
- to taste Black Pepper (freshly ground)
Instructions
Prepare Ingredients
Trim the beef chuck into 2‑inch cubes, pat dry, and lightly coat with flour. Dice the onion, mince the garlic, cut carrots into 1‑inch pieces, and cube the potatoes.
Time: PT15M
Brown the Beef
Heat vegetable oil in the Dutch oven over medium‑high heat. Add the beef in a single layer; do not crowd the pot. Brown all sides, about 3‑4 minutes per batch, then remove and set aside.
Time: PT10M
Sauté Aromatics
In the same pot, add a little more oil if needed and sauté the onion until translucent, about 3 minutes. Add garlic and cook 30 seconds more.
Time: PT5M
Deglaze with Red Wine
Pour in the red wine, stirring to loosen the browned bits from the bottom of the pot. Let it reduce by half, about 2 minutes.
Time: PT2M
Combine Beef and Liquids
Return the browned beef to the pot. Add tomato paste, soy sauce, Worcestershire sauce, bay leaf, and beef stock. Stir to combine and bring to a gentle boil.
Time: PT5M
Simmer the Stew
Reduce heat to low, cover, and let the stew simmer gently for 1 hour 30 minutes, stirring occasionally. The beef should become fork‑tender.
Time: PT1H30M
Add Potatoes and Carrots
Stir in the carrots and potatoes, cover, and continue simmering for another 30 minutes until vegetables are tender.
Time: PT30M
Finish and Season
Remove the bay leaf, taste, and adjust salt and pepper as needed. If the stew is too thick, add a splash of stock; if too thin, uncover and reduce for a few minutes.
Time: PT5M
Serve
Ladle the stew into bowls and serve hot with steamed rice or crusty bread.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Gluten (contains flour), Dairy‑free, Nut‑free
Allergens: Soy
Ingredient Substitutions
- Instead of Beef Chuck: Beef stew meat, Beef brisket
- Instead of All-Purpose Flour: Cornstarch
- Instead of Vegetable Oil: Canola oil
- Instead of Onion: Shallots
- Instead of Garlic Cloves: Garlic powder
- Instead of Carrots: Parsnips
- Instead of Potatoes: Sweet potatoes
- Instead of Tomato Paste: Ketchup
- Instead of Soy Sauce: Tamari
- Instead of Worcestershire Sauce: Fish sauce
- Instead of Beef Stock: Water + bouillon cube
- Instead of Red Wine: Additional beef stock
- Instead of Bay Leaf: Dried thyme
Equipment Needed
- Large Dutch Oven or Heavy Pot
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups and Spoons
- Ladle (optional)
Critical Steps — Do Not Skip
- Browning the beef to develop flavor
- Maintaining a low simmer for tender meat
- Adding potatoes later to prevent them from falling apart
Chef Tips from the Video
- Use well‑marbled chuck for richer flavor.
- Skim excess fat halfway through cooking for a cleaner broth.
- A small pinch of sugar can balance acidity from the tomato paste.
Troubleshooting
Beef is still tough after cooking.
Continue simmering on low heat for another 20‑30 minutes, checking for tenderness. Ensure the heat is low enough to avoid a rapid boil.
Stew is too thick.
Stir in additional beef stock or water a few tablespoons at a time until desired consistency is reached.
Stew is watery.
Uncover the pot and simmer uncovered for 10‑15 minutes to reduce the liquid.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portion‑size bags for up to 2 months; thaw overnight in the fridge before reheating.
Room temperature: Do not store at room temperature; cool to room temp within 2 hours before refrigerating.
Make-Ahead Tips
- Prepare and chop all vegetables a day ahead; store them in a sealed container in the fridge.
- The stew tastes better the next day; reheat gently over low heat.
Frequently Asked Questions
What is the cultural significance and history of Japanese‑style beef stew in Japanese home cooking?
Beef stew, known as "niku jiru" or "beef stew," became popular in Japan after World War II when Western ingredients like canned beef stock and tomato paste were introduced. It evolved into a comforting one‑pot dish that families serve on colder evenings, symbolizing warmth and togetherness.
What are the traditional regional variations of beef stew in Japanese cuisine?
In the Kansai region, beef stew often includes soy sauce and mirin for a sweeter profile, while in the Kanto area, a richer broth with red wine or sake is common. Some prefectures add daikon or konnyaku for texture.
How is Japanese‑style beef stew traditionally served in Japan?
It is typically served hot in deep bowls alongside steamed white rice or a slice of crusty bread. A side of pickled vegetables (tsukemono) is often offered to balance the richness.
During what occasions or celebrations is Japanese‑style beef stew traditionally enjoyed?
Beef stew is a favorite for family gatherings during the colder months, New Year’s "Osechi" side dishes, and as a comforting meal after school or work. It is also served at potluck events because it reheats well.
How does Japanese‑style beef stew fit into the broader Japanese cuisine tradition?
It reflects Japan’s adaptation of Western stews, blending soy sauce, mirin, and local vegetables with Western cooking techniques. The dish exemplifies the Japanese practice of creating hearty, balanced meals that combine protein, vegetables, and rice.
What are the authentic traditional ingredients for Japanese‑style beef stew versus acceptable substitutes?
Traditional ingredients include beef chuck, onions, carrots, potatoes, soy sauce, tomato paste, and dashi‑based beef stock. Acceptable substitutes are beef broth in place of dashi, Worcestershire sauce for umami, and red wine for depth, as used in many modern recipes.
What other Japanese dishes pair well with Japanese‑style beef stew?
Steamed rice, miso soup, pickled daikon, and a simple green salad with sesame dressing complement the rich stew. A side of Japanese potato salad also works well.
What makes Japanese‑style beef stew special or unique in Japanese cuisine?
Its unique blend of Western stew technique with Japanese seasonings like soy sauce and mirin creates a savory‑sweet balance not found in traditional Japanese soups, making it a beloved comfort food that bridges cultures.
What are the most common mistakes to avoid when making Japanese‑style beef stew at home?
Common errors include overcrowding the pot when browning the beef (which prevents proper caramelization), simmering too vigorously (which toughens the meat), and adding potatoes too early (causing them to disintegrate). Follow the step‑by‑step timing for best results.
How do I know when Japanese‑style beef stew is done cooking?
The beef should be fork‑tender and easily break apart, and the vegetables should be soft but still hold shape. The broth should be slightly thickened from the flour coating and have a rich, balanced flavor.
What does the YouTube channel ウルっと泣けるお兄さん【感動】 specialize in?
ウルっと泣けるお兄さん【感動】 focuses on heartfelt, family‑oriented cooking stories that blend everyday meals with emotional narratives, often highlighting Japanese comfort foods and the bonds they create.
Last updated: August 8, 2026
