Tender Boneless Beef Stew
Melt-in-your-mouth Boneless Beef Stew Recipe
This boneless beef stew is made using stew meat, commonly found in the US, allowing you to enjoy a hearty and tender dish right at home. Simmered slowly for a long time, it boasts a deep flavor and incredibly tender texture.
Main Ingredients- Boneless Beef (Chuck, Stew Meat, etc.) 800g
- Radish (Mu) 1/2 medium
- Carrot 1 medium
- Green Onion (Scallion) 1/2 stalk
Seasoning Ingredients- Soy Sauce 7 Tbsp
- Mirin (Rice Wine) 4 Tbsp
- Minced Garlic 1 Tbsp
- Sugar or Corn Syrup 1 Tbsp
- Water 250ml
- Ginger Powder a pinch
- Black Pepper a pinch
- Onion 1/2 medium
- Hot Pepper (optional) 1
- Soy Sauce 7 Tbsp
- Mirin (Rice Wine) 4 Tbsp
- Minced Garlic 1 Tbsp
- Sugar or Corn Syrup 1 Tbsp
- Water 250ml
- Ginger Powder a pinch
- Black Pepper a pinch
- Onion 1/2 medium
- Hot Pepper (optional) 1
Cooking Instructions
Step 1
First, select beef cuts suitable for stewing, such as chuck or stew meat, and cut them into approximately 3-4cm pieces. Soak the cut beef in cold water for about 30 minutes to remove any blood; this step is crucial for a clean flavor without any gamey smell.
Step 2
Finely mince half an onion for the seasoning. If you prefer a richer, smoother broth, you can grate the onion instead of mincing it.
Step 3
In a wide pot or Dutch oven, combine the beef (after draining the blood), minced onion, soy sauce, mirin, minced garlic, sugar (or corn syrup), ginger powder, and black pepper. Add 250ml of water. Be mindful not to add too much water initially, as the vegetables will release plenty of their own moisture during cooking.
Step 4
Peel the radish and carrot, then round off their sharp edges. Cutting them into pieces similar in size to the beef chunks will ensure even cooking and a more appealing presentation. This shaping also helps prevent them from breaking apart too much while cooking.
Step 5
Now, add the seasoned beef, prepared radish, and carrots to the pot. Turn the heat to high and bring everything to a boil. Give it a gentle stir to ensure the ingredients are well combined.
Step 6
Once the ingredients come to a rolling boil, immediately reduce the heat to the lowest possible setting. Cover the pot tightly with a lid and let it simmer gently for an extended period. Slow simmering is the key to achieving the incredibly tender texture and deep flavor of this beef stew.
Step 7
As the stew cooks, skim off any impurities or excess fat that rise to the surface periodically. This process will result in a cleaner, more refined broth. Taste the broth occasionally and adjust the seasoning as needed by adding a little more soy sauce for saltiness, sugar or syrup for sweetness, or a splash of water if it becomes too concentrated.
Step 8
After simmering for about 1 hour, carefully remove the radish and carrots. If they cook for too long at this stage, they can become mushy and lose their pleasant texture. Set them aside; they will be added back later. Continue to gently simmer the beef over low heat.
Step 9
After a total simmering time of approximately 1 to 1.5 hours, the sauce should be nicely reduced and slightly thickened. (Aim for a consistency slightly less reduced than shown in the photo; if it’s too thick as in the picture, add a bit more water to reach your desired consistency.)
Step 10
Return the reserved radish and carrots to the pot. Adding them back at this stage ensures they are heated through and absorb some of the stew’s flavor without becoming overly soft.
Step 11
If the stew has become too thick, add a bit more water now to achieve your preferred consistency. Finally, garnish with chopped green onions and, if desired, a sprinkle of toasted sesame seeds. Your delicious boneless beef stew is ready to be enjoyed while warm!
