Japanese-style "meat and potatoes" from Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen by Kathy Brennan and Caroline Campion

  • soy sauce
  • ground beef
  • carrots
  • fresh ginger
  • potatoes
  • chicken broth
  • dry white wine
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SenseiHeidi on June 03, 2020

    Used shallots and dried minced onion as well as yukon gold potatoes. I had under 1 1/2 lbs potatoes, the stew looked 'soupy' so I made a 1Tbsp cornstarch slurry.

  • lizbot2000 on July 01, 2018

    This was great! Very easy, especially if you pre-cut the veggies and have everything ready to go. I used one of those pig-shaped drop lids, which worked really well (with holes in the pig nose for the steam to come out of - really cute and really helpful to have around!). The texture of the ground meat and the extra sweetness of the sauce were different than the Japanese stews I'm used to cooking. This was a really interesting change of pace that I think I'll be making regularly.

  • gamulholland on March 09, 2018

    This was delicious and went over well with the family. We halved the sugar and found that just one tablespoon was enough.

  • sarahmjames on March 07, 2014

    Only recipe in the book we've made twice so far. It is SO delicious, though a strange combo at first glance. The flavours are so intense without being overpowering. Reheats well too! Love it.

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