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    You are in: Home / Recipes / Nikujaga - Beef and Potato Stew Recipe
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    Nikujaga - Beef and Potato Stew

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Chef Milt's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      You can have the butcher at the market slice the beef very thin.
    2. 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.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

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    Nutritional Facts for Nikujaga - Beef and Potato Stew

    Serving Size: 1 (233 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 226.8
     
    Calories from Fat 37
    16%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.9 g
    4%
    Cholesterol 29.2 mg
    9%
    Sodium 543.3 mg
    22%
    Total Carbohydrate 32.0 g
    10%
    Dietary Fiber 4.1 g
    16%
    Sugars 3.4 g
    13%
    Protein 15.5 g
    31%

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