Simple Nikujaga (Beef Stew) in Slow Cooker

This is a meat (niku) and potato (jaga[imo]) stew that is a common staple of Japanese home cooking. Again, this dish normally includes a sliced onion fried with the beef in step 2. Add it in if you like, as well as other vegetables like carrots and daikon radishes. 🇯🇵 #12plates

A low carb and hearty beef stew made in the rice cooker. I “dried” the beef on kitchen towels before marinading them as I wanted to eliminate the additional step of browning them on the pan. The stew turns out great, no overly gamey smell. Great for meal preps and busy nights! You can also add in potatoes, daikon or any greens.#keto #mealprep #beef #onepot

Το slow cooker μου έχει λύσει τα χέρια πολλές φορές. Ειδικά με φαγητά που παίρνουν πολύ ώρα κανονικά να γίνουν. Βάζεις το φαγητό μέσα το βραδάκι και το επόμενο πρωί είναι έτοιμο χωρίς να νοιαστείς για τίποτα.Έχει φυσικά κάποια μυστικά. Για παράδειγμα θέλει κάπως παραπάνω μπαχαρικά για να νιώσεις τη γεύση τους. Όμως το φαγητό γίνεται τέλεια μελωμένο.Έφτιαξα κοκκινιστό λοιπόν και σας δίνω τη συνταγή που ακολούθησα.

I absolutely love soups and stews anytime of the year. And I enjoy making this especially for winter church potlucks and family gatherings. Whatever the occasion this is a delicious dish 😊

Always a family favorite in the fall and winter months.

My Girls & I love this on cold days or nights! Hope you Enjoy it too! ;-)

Japanese meat and potato stew, also known as Nikujaga in Japanese, is a common homemade dish made of majority of chunks of potatoes with sliced meat which gives the dish the flavor. Sliced beef is most commonly used in western Japan and sliced pork is found in eastern Japan. This dish is a popular yoshoku or Japanese cuisine with western influence and is cooked in broth made of sweeten soy sauce. It is a common homemade dish therefore it’s also known as mom’s flavor (おふくろの味 or ohukurono ají) in Japan.Shirataki means white waterfall in Japanese and is an unique Japanese ingredient used in this recipe. Shirataki is noodles made of 97% of water and 3% konjac yam flour and has zero calorie with low digestive carbohydrates and almost no flavor. In recent years in the US Shirataki has become quite popular and you can find them in vegan section in the grocery store. It is normally packaged in liquid and has shelf life up to a year.Here is the YouTube video link for this dish: https://youtu.be/XvDVxKJeAFw

I only had 30$ and I needed to eat for the next four days. I bought the ingredients at a farmers market and whipped it up. It turned out surprisingly well, and thought I'd share it.

Hearty, delicious, and easy to make, this old fashioned beef stew is a family favorite. Tender pieces of meat, veggies, and spices are cooked in a yummy broth for this classic recipe that everyone loves.

This is great in the crockpot or pressure cooker!

NIKUJAGA is one of the most popular comfort food in Japan. Once you know what NIKUJAGA taste like, You don't need to see the recipe next time. That is how Japanese people do. I never learn this recipe from mom, but taste mom's home made one.

It was easy and delicious!! Just throw everything in and let it cook! :)

My wife has a recipe for beef burgundy which is excellent but I wanted to try making a more traditional beef stew. The weather here in Pennsylvania is starting to get cold so it is a great time for a hardy soup.

This savory dish is a comfort food for many Japanese people.Every family has the different recipe, and today, I am showing you my mom's recipe.Not difficult to make. Simple, and good.You can use either pork or beef, but my mom's recipe is with pork :)

A simplified version as this recipe doesn't require you to make the roux.

I wrote this recipe down using the video below to make it easier when cooking.youtube.com/watch?v=eX3mkB1Ba_0&t=49s&ab_channel=SimplyMam%C3%A1Cooks

Nikujaga is an eternally popular stew!!!I use our family's Golden Ratio to make it easily and with no mistakes!!If you make this with beef, the flavor will be rich and deep. If you use pork, it has a lighter finish than beef I think. Please use whatever kind of meat you prefer.New potatoes are tender and fall apart easily, so be careful!I recommend using standard mature potatoes. For 4 servings. Recipe by Naomoka

I wanted to recreate a beef stew simmered in red wine of an old restaurant at home…My co-worker gave me a tip to add caramel into the stew.-If you want the potatoes to hold their shapes, don't add in Step 2. Add after the stew has cooled, bring back up to pressure and cook for 2 minutes. Then let it cool naturally.-Stop heating the caramel when it's still smooth in Step 3, then add the demi-glace sauce. If you continue heating the caramel further, it will burn and become sticky. For 3~4 servings. Recipe by Hiyokosan

It’s funny... I made some chili last week. As I was thinking in my head, “What the hell goes in chili”? I started saying, “Wait, no. This is sounding like a beef stew”. So... I decided to make a beef stew now. It’s cold now and these dishes warm the soul. I never appreciated beef stew when I was younger. But I realize how fine of a dish it is in my older age haha.

Very cold day in Colorado so I thought I would make my version of beef stew. It never fails to hit the spot.

Vì mình không có nồi hầm và đang đói nên mình nấu nhanh. Thịt vẫn rất mềm nhaaaa#onhanauan #vaobepvui

This stew was far beyond what i originally thought it would taste like. I highly recommend it to any stew lover!

We usually make medium grain rice too serve over.20 mins prepping25 browning ingredients45 pressure cooking

I adjusted a recipe I had for a while to create my own taste.The key is to cook the chicken after coating it in salt, pepper, and flour. When adding it back into the pot from the plate, add it together with the meat's juices. It's good even without white vinegar. Recipe by LittleBird

This is a great dinner you can prepare the night before and let it cook on low all night! Very good with bread and butter or biscuits! Very filling :hungry

This is a recipe for cold winter days for my married older brother and his wife who are busy with work and child rearing. This warm stew is nutritious, prevents colds, and has plenty of carrots.If you really sear the meat well at first before adding the wine, it ends up delicious. I usually add mushrooms and potatoes when I make it, but when I make it to freeze I leave out the potatoes. When adding potatoes, add them in during Step 5 as you add the can of demi-glace sauce. For 4 servings. Recipe by Mawaru7

圧力鍋で簡単に本格シチュー♪牛肉もトロトロ～☆ディナーにいかかがですか？

This stew is my own combination of some beef stew recipes I knew. With ketjap as a major component, I think it would classify as Indonesian. Though alternatives like soy sauce would probably also work, and make it less Indonesian.It is a fairly easy recipe, but it needs some time to stew. It works especially well with fries or other potato dishes.Due to the fact that my preferred binding agent is starch it is also gluten free, in contrary to some stews. Starch has the added benefit that it can be added at the end, because unlike flour it does not have this raw taste.