Nikujaga - Beef and Potato Stew

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Total Time
15 mins
40 mins

This recipe is a traditional Japanese beef stew serve in the winter for dinner. It is slightly sweet to the Japanese taste.

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  1. You can have the butcher at the market slice the beef very thin.
  2. Start by sauting the onion and beef in the vergatable oil. Then add the Soy Suace, brown sugar and white wine. Layer the potatoes on top of the beef and onions and cover with the water. Bring to a boil and reduce heat to low. Cover and cook until the potatoes a tender. You can cook with the lid off for 10 minutes to get a thicker stew.