This Addictive Slow Cooker Japanese Beef Stew is My New Obsession!

Japanese Beef Stew (Bifu Shichu) is a beloved comfort food in Japan. Using a slow cooker makes the beef incredibly tender while allowing the flavors to meld perfectly. Here is a simple recipe to recreate this Japanese classic at home.

Ingredients (1 Serving)

• Beef: 80g (2.8 oz)

• Onion: 80g (2.8 oz)

• Carrot: 50g (1.8 oz)

• Potato: 40g (1.4 oz)

• Mushrooms (Fresh or Canned): 15g (0.5 oz)

• Water: 140ml (0.6 US cup)

• Japanese Beef Stew Roux: 1 cube (1 block)

Instructions

1. Prepare the vegetables: Cut the onion, carrot, and potato into large, bite-sized chunks.

2. Layer the ingredients: Start by placing the beef at the bottom of the slow cooker (no need to pre-cut the meat if it is in a single block).

3. Add vegetables: Layer the potato, carrot, and mushrooms on top of the beef.

4. Add onions and water: Finally, place the onions on top and pour in the water.

   • Tip: Placing the onions last is important because the moisture released from the onions helps the root vegetables cook more effectively.

5. Slow cook: Set your slow cooker and cook for 6 to 8 hours.

6. Add the roux: Drop in the beef stew roux cube. Let it sit for about 5 minutes to soften.

7. Dissolve and finish: Once the roux is soft, stir it until completely dissolved. Cook for an additional 20 to 30 minutes to thicken the stew.

8. Serve: Use a ladle to gently break the tender beef into smaller pieces, then serve in a bowl. Enjoy!