Best 5 Japanese Beef Stew For The Crock Pot Recipes

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**Japanese Beef Stew for the Crock-Pot: A Culinary Journey to Umami-Rich Comfort**

Indulge in the delectable harmony of Japanese flavors with this authentic beef stew recipe, expertly crafted for the convenience of your crock-pot. This hearty and comforting dish is a symphony of umami-rich flavors, featuring tender beef simmered in a savory broth infused with a medley of Japanese ingredients. From the delicate sweetness of mirin to the tangy zest of yuzu, each ingredient adds a layer of complexity to create a stew that is both satisfying and sophisticated. Whether you're a seasoned home cook or a novice in the kitchen, this recipe will guide you effortlessly through the process, ensuring a delicious and authentic Japanese beef stew that will tantalize your taste buds. In addition to the classic beef stew, this article also offers variations for a vegetarian version and a tantalizingly spicy version, ensuring that there's a perfect option for every palate. So, gather your ingredients, prepare your crock-pot, and embark on a culinary journey to Japan with this irresistible beef stew.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

SLOW COOKER BEEF STEW I



Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

  • Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  • Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

JAPANESE-STYLE BEEF STEW



Japanese-Style Beef Stew image

The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish. It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon. These simple and delicious counterpoints make a great stew.

Provided by Mark Bittman

Categories     dinner, lunch, soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 1/2 to 2 pounds boneless chuck in 1-inch to 1 1/2-inch chunks
2 cups chicken stock, water or dashi (see note)
1/4 cup soy sauce
1/4 cup mirin, honey or sugar
10 nickel-size slices of ginger
Black pepper to taste
1 lemon
1 1/2 pounds peeled butternut, pumpkin or other winter squash or sweet potatoes in 1-inch chunks
Salt to taste

Steps:

  • In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
  • Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
  • Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
  • When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 0 grams

NIKU JAGA (JAPANESE BEEF STEW IN THE CROCK POT)



Niku Jaga (Japanese Beef Stew in the Crock Pot) image

Delicious anytime!!! Serve with sticky rice for a hearty meal! This isn't your ordinary "stew", and it is supposed to be runny. Lots of broth! Enjoy!

Provided by Miss Diggy

Categories     Stew

Time 12h5m

Yield 6 serving(s)

Number Of Ingredients 9

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 carrots
3 medium potatoes, peeled and chopped
1 white onion, diced

Steps:

  • Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.
  • Stir before serving.

JAPANESE BEEF STEW FOR THE CROCK POT



Japanese Beef Stew for the Crock Pot image

Adapted from The Biggest Loser Family Cookbook p 154. Submitted as my week 3, 2012 new recipe. We made this recipe January 19th and my family gave it 1 out of 5 stars. Read my full review at http://crankyexchef.wordpress.com/2012/01/22/weekly-menu-fo...-new-food-fail

Provided by Cranky Ex-Chef

Categories     Stew

Time 6h45m

Yield 9 serving(s)

Number Of Ingredients 14

2 tablespoons all-purpose flour
1/4 tablespoon garlic powder
ground black pepper, to taste
3 lbs chuck roast, trimmed and cut into 1-inch cubes
3 teaspoons sesame oil
1 cup scallion, trimmed and chopped
2 tablespoons garlic, minced
2 tablespoons ginger, peeled and minced
4 cups beef broth
4 tablespoons soy sauce
8 ounces white mushrooms, halved
4 carrots, peeled and cut into bite-sized rounds
1 lb sweet potato, peeld and cut into 1-inch cubes
1 lb sugar snap pea

Steps:

  • Combine the flour, garlic powder, and pepper in a medium bowl. Add the beef and toss to coat. Refrigerate for at least 15 minutes (can be done ahead).
  • Heat a skillet over medium-high heat. Add oil then the beef in batches, browning on all sides. Remove browned beef to a Crock Pot. Drizzle approximately a cup of the beef broth into the skillet, gently scraping the browned bits from the bottom of the pan. Carefully pour the broth from the skillet into the Crock Pot.
  • Add all remaining ingredients except the snow peas to the Crock Pot and set to warm. Cook on low for 6-8 hours. Add the snow peas for the final 30 minutes of cooking. Serve immediately.

Tips:

  • Always sear the meat before slow cooking to add flavor and depth to the stew.
  • Use a variety of vegetables in your stew for a more nutritious and flavorful dish. Some good options include carrots, potatoes, onions, celery, and mushrooms.
  • Be sure to add enough liquid to the stew so that the meat and vegetables are covered. Water, broth, or a combination of both can be used.
  • Season the stew well with salt, pepper, and other spices and herbs of your choice. Some popular choices include garlic, ginger, thyme, and rosemary.
  • Cook the stew on low heat for 8-10 hours, or until the meat is tender and the vegetables are cooked through.
  • Serve the stew hot over rice or noodles, or with a side of bread or biscuits.

Conclusion:

Japanese beef stew is a delicious and comforting dish that is perfect for a cold winter day. It is also relatively easy to make, especially if you use a slow cooker. With a little planning and preparation, you can have a delicious and hearty stew that the whole family will enjoy.

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