Japanese Beef and White Sweet Potato Stew


Simple and delicious. The base is bone broth, tamari, ginger with sweet Japanese cooking wine – slow cooked stew beef with Japanese white sweet potatoes. Yum. A hit with the kids.


2 pounds local stew beef (boneless chuck 1 – 1 ½ in chunks)

3 cups bone stock or broth (chicken, turkey, beef)

¼ cup tamari or soy sauce

10 slices of ginger, peeled

Black pepper

Sea salt

1 lemon (Zest goes in with the potatoes. Juice at the end)E95E380D-ABC0-4796-BCD6-DBC75E5FBD30_1_105_c

2 pounds Japanese white sweet potatoes, peeled and cut into 1-1 ½ in chunks. Alternatively use regular sweet potatoes or butternut squash.

Scallions (optional)


Salt and pepper the meat. Turn oven on to 350 F.

In large Dutch oven heat 1 T bacon fat, ghee, butter, coconut oil or olive oil.

Sear half of the meat, turning once about 5 minutes per side. Put aside. Sear the other half and put aside.

Add stock to Dutch oven, heat over medium-high, stirring and scraping bottom and sides. Add tamari, mirin, ginger and beef and heat till almost a boil. Cook in oven for 30 minutes, then stir. Check meat every 15 minutes and when it is nearly tender (total time approximately 1-1 ¼ hour) add the white sweet potatoes and cook for 30-45 more minutes, until everything is tender.

Remove from oven, add lemon juice, top with sliced scallions, if using. Enjoy!

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