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

We make hayashi rice a lot. As time went by, I gradually settled on this method which uses a generous amount of red wine.You don't need a lot of flavorings or soup stock granules and so on; the simple combination of beef and wine is delicious enough.Once you add the red wine, make sure to simmer rapidly to evaporate the alcohol. If you're using tomato juice, just simmer until it's blended with the beef and the liquid in the pan has reduced to about half.Once the demi-glace sauce is added, don't let it burn. If you overcook this stew, the beef will get tough so watch out! Recipe by Mawaru7

Tasty 👌😋

An easy-to-do green peas stew, with carrots and small beef cubes, all cooked in tomato sauce. It is served with vermicelli rice. Kids love its simple taste.

I added lots of my hubby's favorite mushrooms to his favorite hayashi rice.By adding mushrooms, you will add a lot of great tasting stock to the stew.Microwave the onion to cut down on the cooking time.If you cool and rest the stew for a while, it will become even tastier. (Be careful not to let it burn when you re-heat it.)Add a bay leaf if you like to make the stew even more authentic tasting. Recipe by Miashanmama

Hearty stew for cold nights or quick dinners. Rice pack used in recipe can be substituted for 1 cup cooked rice.

Mutton stew/curry is the first meal I cooked for my now husband over 7 years ago. It worked for us , hope you enjoy.

The granddaughters and everyone loves this one.

I made this for my eldest daughter, who finds hayashi rice made from commercial roux mix to be too sour.If you stir-fry the meat for too long it'll become tough, so add the sauce when the meat is still a bit raw .This is also delicious served with bread or pasta. Recipe by Myumako