Beef and New Potato Stew

Gyūniku To Shinjagaimo No Ni Mono

Preparation info

  • Difficulty


  • If you wish to follow suit, the recipe will serve


    . If intended as a main course with perhaps only a tossed green salad on the side, it will serve .

Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Some very familiar ingredients here are prepared in a decidedly different way. The Japanese typically serve small portions of this stew with hot white rice, assorted pickled vegetables, and perhaps a clam or fish soup.


  • 10–12 small (1–1½ inches in diameter) new potatoes
  • ¾–1 pound boneless, well-marbled sirloin tips
  • 6–8 snow peas
  • 2 cups dashi (Basic Soup Stock)
  • 3 tablespoons sugar
  • tablespoons soy sauce
  • tablespoons saké (rice wine)


Scrub the potatoes, scrape off the skins, then steam them until barely tender (about 7–8 minutes). Cut the meat into paper-thin slices (partially freezing beforehand will help) about 2 inches square. String the snow peas and cut each in half, slightly on the diagonal. Blanch them in boiling salted water for 20–30 seconds, then drain immediately.

Combine the soup stock, sugar, soy sauce and rice wine in a small pot, stirring to dissolve the sugar. Add the steamed potatoes and simmer them, preferably with a dropped lid, until lightly colored (about 6–7 minutes). Add the meat, separating the slices as you place them in the pot, and continue to cook for 2–3 minutes. Add the blanched snow peas and simmer for 1 more minute, then serve.