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Japanese-Style Beef Stew

cooking.nytimes.com
  • 60 minutes
  • Serves 4

INGREDIENTS

1/2 lb

chuck in 1-inch

2 cups

chicken stock

1/4 cup

soy sauce

1/4 cup

mirin

10

nickel-size of ginger

1 serving

bell pepper

1

lemon

1 1/2 lb

butternut

1 serving

salt