Go Back
Beef stew roux japanese

Beef stew roux japanese

This Japanese beef stew features a rich, umami-packed roux that brings comfort and warmth to every bite. With tender beef, vegetables, and a balanced savory-sweet flavor profile, it’s perfect for chilly evenings and family meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Cuisine Japanese

Ingredients
  

  • Beef Chuck or Stewing beef – 1 lb (450 g), cut into 1-inch cubes
  • Carrots – 2 medium 150 g, peeled and sliced into rounds
  • Onion – 1 large 200 g, chopped
  • Potatoes – 2 medium 300 g, peeled and cubed
  • Garlic – 2 cloves 6 g, minced
  • Soy sauce – 2 tbsp 30 g
  • Mirin – 1 tbsp 15 g
  • Dashi stock – 3 cups 720 ml, or substitute with beef broth
  • Salt and pepper – To taste
  • Sugar – 1 tsp 4 g, optional
  • Butter – 2 tbsp 28 g, for the roux
  • Flour – 2 tbsp 16 g, for the roux
  • Water – 2 cups 480 ml, for the roux, or as needed

Instructions
 

Prepare the Beef and Vegetables:

  • Cut the beef into bite-sized cubes.
  • Peel and chop the carrots and potatoes.
  • Chop the onion and mince the garlic. Set everything aside.

Brown the Beef:

  • Heat a little oil in a large pot over medium-high heat.
  • Brown the beef cubes on all sides.
  • Once browned, transfer the beef to a separate plate and set aside.

Sauté the Vegetables:

  • In the same pot, add the chopped onions and cook until golden and softened.
  • Add the minced garlic and cook for another minute.
  • Add the chopped carrots and potatoes, cooking them until slightly tender.

Make the Broth:

  • Pour in the dashi stock (or beef broth) and stir to combine with the vegetables.
  • Bring to a simmer.
  • Add the soy sauce, mirin, salt, pepper, and optional sugar. Stir to blend the flavors.

Make the Roux:

  • In a separate pan, melt butter over medium heat.
  • Gradually add the flour, stirring constantly to avoid lumps.
  • Cook for 3-5 minutes, until the roux turns golden brown.

Combine the Roux and Broth:

  • Gradually add the roux to the simmering stew.
  • Stir continuously to combine and ensure the stew thickens smoothly.
  • Let it simmer for 40-60 minutes until the beef is tender and the broth thickens.

Taste and Adjust Seasoning:

  • Taste the stew and adjust the seasoning as needed with soy sauce, mirin, or salt.
  • If you prefer a sweeter stew, add more sugar.

Serve and Enjoy:

  • Once the stew is thickened and the beef is tender, serve it with steamed rice or crusty bread.
  • Enjoy your delicious Japanese beef stew!