This recipe is like a homemade meat sauce made with big chunks of meat. It is not too rich so it will not sit heavy in the stomach.It looks fancy, but it actually easy to make. Simmering for 3 hours makes the meat tender. Normally I don't add it, but I add 1 teaspoon of soup stock granule when I want the taste to be more rich. You can also use fettuccine instead of potatoes (If it is for 2 servings, use 4 to 5 fettuccine. Boil it in another pan and then mix with the sauce) (To note for myself: Crystel 20cm). Recipe by Setsubunhijiki

I like beef shank since it becomes tender if you simmer it for a while.I wanted to make a version simmered in beer, but I had white wine so I tried that instead.If you cook beef shank long and slowly, it will become tender (about 1 hour).If you use a pressure cooker, it's even easier. For 2 servings. Recipe by littlelily2007

Since I was young, my mother made this for my bento using meat and shishito peppers.When I tried making it with green peppers and potatoes, it was just as delicious!It's cooked thoroughly and is preserved in soy sauce, so it lasts and is also great for bentos.Using shishito peppers instead of green peppers is tasty, too! If you use shishito peppers, fry thoroughly beforehand to get rid of the bitter flavor! Please stir-fry the meat and shishito peppers with plenty of sauce.It's more delicious with Japanese beef, but if you use imported beef, use Japanese beef fat by cutting it into small chunks (which you can get at a butcher) and stir fry. The taste becomes milder. For 2-3 servings. Recipe by asaco*

I think every household has their own way to make 'Stir Fried and Simmered Beef and Burdock Root', but this is my method.If you stir fry the burdock root in the same frying pan you stir fried the beef in, the burdock root will not be properly coated by oil. Even if it's a bother, stir fry it in a separate pan for better, richer flavor. If you do stir fry the beef and burdock root together the flavor will be lighter. Please use whichever method you prefer. The meat stays tender even if you reheat this in the microwave. For 4 servings. Recipe by Asamato

By combining the beer-cooked beef I had in Belgium and the several recipes I've tried from Cookpad, I was able to come up with a recipe I really like.Please skim off the scum and fat diligently. For 4 servings. Recipe by Cookie shiasu

This beef stew with red wine is incredibly delicious, especially on cold winter days. It's perfect with rice or bread.

This is a great dish to make if you've got some beef on the verge of going bad.Start off with 30 ml each of mirin and soy sauce. Add more if necessary while checking the taste. Recipe by Dannasamaharyourinin

Fukushima, I'm rooting for you!I thought up a recipe using Fukushima-grown beef and tomatoes.I recommend using a sweet red wine. In Step 4, cook over high heat to evaporate the alcohol.If small children are going to eat this too, reduce the red wine and increase the ketchup.You can add garlic for more fragrance. For 2 to 3 servings. Recipe by rie-tin

We received some beef tsukudani from a famous store some time ago as a gift. This recipe is my version of that. If you make a generous amount, you can turn leftovers into onigiri (rice balls) or ochazuke (rice with tea) the next day.Beef offcuts are the best to use for this, since it has a decent amount of fat but not too much. Too much fat makes this too oily, but too little makes it dry. We use a mixture of the fatty parts of wagyu beef and cheap imported beef. Please adjust the ginger, sugar and soy sauce amounts to your taste. I prefer it with lots of ginger. This lasts for 2 to 3 days in the refrigerator, so I always make a lot. For a generous amount to stock in your refrigerator. Recipe by Cha-miru

Because the mushrooms give out a lot of moisture, you only need to season and simmer the ingredients to make this dish. It goes really well with rice.-For the mushrooms: you can also use enoki or shiitake instead of shimeji and maitake.-You might feel that it tastes plain when it's freshly cooked, but the taste will be stronger after it cools down. Goes really well with rice. Recipe by FarmersK

Beef in Wine with Green Peas