Another beautiful weekend with another Sunday Night Dinner in the books. Tonight we enjoyed Japanese style meat and potatoes, known as nikujaga. Niku means meat and jaga means potato. It is a stew type meal with asian flavors, so it’s not at all like mom’s beef stew.
Here is what you’ll need:
- 1 Package of Springdell Ground beef
- 3-4 carrots
- 2 1/2 inch thick slices of fresh peeled ginger
- 1 Large or 2 small potatoes, peeled
- 2 Tablespoons of brown sugar
- 1 Cup of beef stock
- 1/2 cup of water
- 1/4 cup of soy sauce
- Thinly sliced scallions
For a stew with such intense flavors it really comes together quickly. Start by browning your ground beef in a heavy bottom pot.
While that is browning up, peel and slice your carrots and rough chop your potato. I used only one potato because the potatoes in the last share were huge!
Peel your fresh ginger.
Slice two disks to add to the stew. I suggest running a toothpick through them so that you can easily identify them and pull them out before you serve your stew.
When the ground beef is browned, add the carrots and ginger to the pot. Cook and stir for about 2 minutes.
Add the water, scraping up any of the browned pieces from the bottom (that’s the good stuff!) and then toss in the potatoes chunks.
Add the stock, brown sugar, and soy sauce and stir to combine.
Bring everything up to a simmer and set the lid partway off the pot. Let it simmer for about 30 minutes until the veggies are tender and a good deal of the liquid has evaporated. Remove and discard the ginger just before serving.
We finished off the meal with a salute to the upcoming St. Patricks Day.
These are chocolate cupcakes filled with vanilla pastry cream and topped with a Bailey’s Irish Cream frosting. YUM!
Have a great week everyone, Enjoy!