Niku Jaga (Japanese Beef Stew in the Crock Pot)

Tasty casserole, the sweetness of the sugar gave this dish a nice flavour. I didnt use as much water as was stated as it was getting quite 'liquidy' (used 1/2 cup water) and one hour prior to finishing I thickened with some cornflour and water mixed together. I used cross cut blade steak. Thanks for a lovely family meal.

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My family thought this was fantastic! I doubled the recipe. I used white wine instead of sake. Was great served over rice. Even better the next day.

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Delicious, simply delicious. I was worried about the beef being a little dried out when I saw them, but they were very tender and moist. The broth is very nummy, and a touch sweet. I didn't add the extra salt, and don't think it suffered because of that. I took ViruKat's advice and used yukon gold potatoes, and didn't peel them. Both my kids wanted the leftovers for lunch, and the lunchbox that went today came home empty! Thank you for sharing!

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This has a wonderful flavor. I actually wanted even more broth and added another 3/4 cup of water. Also, I followed some of the reviews and added a can of mushroom at the last hour of cooking. Thank you!

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Delicious! The meat came out so soft. I was worried that the potatoes would melt away so I made sure to use Yukon Potatoes and I also added some Shitake Mushrooms which absorbed all of the flavor nicely!

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This is easy to make and quite tasty. I used a grass-fed chuck roast and it came out great. I also added a little bit of Napa cabbage around 2 hours before the end, which was a nice addition.

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I had hoped this would be good (and it most definitely was), but it was not at all what I expected! I was a little worried that it was going to turn out too sweet tasting, based on many of the reviews. With the exception of adding in a couple garlic cloves, I made the recipe just as it is written, using the full amount of sugar called for. I didn't find the stew to be very sweet at all. Some different kinds of sake are sweeter than others, so maybe that accounts for why some people get a sweeter stew than others. This was really delicious, though--and very easy to make!

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I was so excited to try this recipe but was very disappointed with the end result. Although the beef is tender, there's no flavor at all. The aroma was also very bland, boring. My house smelled like potatoes, which wasn't appealing at all. It'll probably all end up in the trash. I won't be making this recipe ever again.

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Very good stew! and so easy to make. I used garlic infused rice wine vinegar instead of Sake. The broth was the best part. I served it without rice the first time with rice the second. Liked it both ways. I didn't get an expensive cut of beef either. I used the prepackaged beef stew chunks. I also used mini potatoes and left them whole with skins on. I'll definitely be making this again and again. Thanks!!

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This was very good. I cut up a fresh round steak and used rice wine vinegar as a substitute for sake and it worked great. I think next time I'll add a lot of garlic and some bok choy at the end. Thanks for the keeper!

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I followed the recipe except using light soy sauce instead of soy sauce, which I didn't have. The end results was pretty tasty, albeit being a touch too sweet. I will use a little less sugar next time to adjust for substituting soy sauce with light soy sauce.

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It was enjoyable but I wanted it to have a little more taste. We ate it all though! I think it's really worth it to buy the better meat.

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My family wasn't wild about this. The sugar made it way too sweet. It was simple, but overall the effect was not good.

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Wow! This was one of the most delicious recipes I've made. I loved coming home to such a fragrant kitchen, and just grab bowls and eat. I didn't have sake, so used plain white wine, but will invest in sake soon to see if it's even better. Per one reviewer's suggestion, I upgraded the beef to chuck steak and it was tender and juicy. I added refridgerated udon noodles and mushrooms. Thanks !

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This is really an easy recipe, and the results are quite good. I do want to work on it a little as there is no "zing"...did make the veggies the same size as the stew beef, and used a bit less sugar; and used beef broth in place of water and saki (this may have reduced the flavor -- may try again with no substitions!). Mine was done after 8 hours on low. A definite keeper...thank you for posting this recipe.

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This was a very nice stew, and quite different to the tomato based heavy sauce stews we typically make. A little bit sweet, but not in a bad way, just not used to it. Was filling but not heavy. I quarted the potatoes and cut carrots in thirds. I would make this again, especially as I love cooking in the crock pot! Thanks

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This was really very tasty. It's not quite the same as authentic nikujaga with very thinly sliced beef and konnyaku noodles, but it comes fairly close in flavor and is delicious in it's own right, especially served with rice. Easy, yummy and wonderful.

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Excellent and easy beef stew!! I used a can of beef broth instead of water and wine. I also used a cup up cross rib roast which was very good. I love easy and simple dishes and this filled the bill. Thanks for the post Miss Diggy.

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Looking over the recipe, the simplicity and what little preparation it required had set my expectations pretty low. When all assembled however, it wasn't like any of the Italian or American stews where nearly everything is immersed with the liquid reaching approximately half way through the crock pot. But after setting it all up to go with great concerns about the meat that isn't in the liquid cooking properly, I had came home to a very well cooked meal. The rice had tasted wonderfully with the broth and I had happily devoured it. Overall, awesome recipe. Will definitely do this again. Oh and I had followed the steps that C. Chatwin had mentioned of giving it a coarse chopping of the vegetables and it turned out great!

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