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Japanese Beef Stew

January 22, 2010

As recommended by @CrockPotWizard (Twitter)

Original recipe here.

Cook Time
10-12 hours on LOW
6-8 hours on HIGH
Slow Cooker
4 – 4.5 Quarts
5 – 5.5 Quarts
Yields
6-8 servings

Ingredients

2 tablespoons vegetable oil
2 pounds beef stew meat, cut in 1-inch cubes
1 cup water
1/2 cup Japanese sake (or dry white wine)
1/4 cup sugar
1/4 cup soy sauce
1 teaspoon salt
4 medium carrots, peeled and sliced on the bias
3 medium Yukon Gold potatoes, peeled and chopped
1 white onion, peeled and chopped

Directions

1. In a large skillet placed on stovetop set to medium-high heat, add oil.
2. Once the oil is hot, sear beef on all sides, turning as each piece browns.
3. Transfer the beef to the stoneware and place on slow cooker heating base. Add all of the remaining ingredients and mix well.
4. Cover and cook on High for 4 to 6 hours or on Low for 10 to 12 hours.

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