Nikujaga literally translates to meat and potatoes, in Japanese. This stew is as good as it gets. My kids and husband always want seconds, and my daughter claims any leftovers, for lunch the next day! Seriously. She writes her name on a sticky note, and places it on the container. It's that good.
1 & 1/2 tbsp. sesame oil
2 lb. stewing beef, cut into 1 inch pieces
1 vidalia onion, coarsely chopped
4 large mushrooms, cleaned and sliced
2 cups beef broth
1/2 cup dry white wine
1/4 cup soy sauce
1/4 cup sugar
1/4 tsp salt
4 medium Yukon gold potatoes, peeled and cut into bite size pieces
1 cup petite baby carrots
Allow beef to sit out, until it reaches room temperature. Heat sesame oil in large pan, until really hot. Place the beef in the oil, and cook until mostly browned on all sides, but not cooked through.
Place beef, chopped onion, mushrooms, beef broth, white wine, soy sauce, sugar, and salt in a large pot. Bring to boil, reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
Stir in the potatoes and carrots, raise heat, and wait for reboil.
Reduce heat back to low, cover, and let simmer for 2 hours, stirring about every 15-20 minutes.
Allow to rest 10-15 minutes, before serving. Yummy!!!