Beef stew is a quintessential kitchen staple everyone should learn to make. It’s easy to cook, highly nutritious, and great as leftovers! In Nil Admirai no Tenbin, Tsugumi makes this classic dish in several routes, even commanding a semi-related CG!
My beef stew features lean beef, potatoes, mushrooms, and carrots. But the great thing about beef stew is that you can swap out ingredients for most pantry staples.
For example if you don’t like potatoes, swap them out for kabocha or daikon! It’s a dish that gives the cook lots of flexibility, and that’s what makes it a kitchen staple for me (especially when I’m not in the mood to go grocery shopping for specific ingredients!).
As usual, there will be a spoiler CG at the bottom of this post, so scroll slowly if you haven’t played Nil Admirai no Tenbin!
|Beef chunks for stew||Depends on how much meat you want|
|Mushrooms||4 to 5 of your favorite kind, sliced into cubes|
|Potatoes||2 large OR 4 to 5 mini|
|Carrots||2 large., cut into chunks|
|Large Leek||1, sliced into large pieces|
|Small Scallions||1, minced for garnish later|
|Large Yellow Onion||1, sliced|
|Dashi Powder||2 tablespoons|
|Granulated Sugar||3 tablespoons, adjust for sweetness|
|Rock/Crystal Sugar||2 pieces if large, 6 if small|
|Light Soy Sauce||2 tablespoons|
|Togarashi Powder||Depends on your spice tolerance, taste first|
- Slice, chop, and prepare all your vegetables and set them aside
2. Heat some cooking oil over medium heat and brown your beef for about 5 minutes. Afterwards, rinse it with hot water to rinse away any blood/gunk (this ensures a cleaner flavor and broth color), and set it aside for later.
3. Clean the pot with a paper tower, heat up some butter and cooking oil, and brown your onions over medium-low heat. This can take anywhere between 5 to 10 minutes depending on your stove + type of pot.
4. Once the onions are semi-transparent, toss in your vegetables and stir fry for about 10 minutes over medium heat. After 10 minutes, toss in the meat and season everything with a pinch of salt.
5. Stir fry everything for five minutes just so that all the flavors can combine, then pour in your sake, mirin, water, granulated sugar (NOT THE ROCK/CRYSTAL SUGAR), dashi powder, and large leek slices (NOT THE SMALL SCALLIONS).
6. Bring everything to a boil and let it boil for 10 minutes over high heat with the lid on.
7. After 10 minutes, take the lid off and you’ll see a brown foam covering the majority of the surface — that’s all the cooked blood surfacing. I usually take a large paper towel and place it over the top of the soup and quickly remove it once the paper towel is completely soaked. The paper towel will soak up the majority of the blood, leaving you with a cleaner looking AND tasting broth.
Repeat this step as many times as needed.
Alternatively, you can use a spoon and scoop it off the broth, this just takes longer than usual.
8. After all the brown foam is removed, place the lid back on and simmer on LOW heat for an hour, checking in every 15 minutes. If the broth boils away too quickly, just pour more sake, dashi powder, and water in (2:1 sake and water, and one tablespoon of dashi for every cup of water).
9. After an hour, take off the lid and remove the cooked leeks. Afterwards, put in the crystal/rock sugar, this will give your stew a shiny jewel-like luminosity, in addition to a smoother sweet taste that compliments the mirin and granulated sugar.
10. Simmer on medium-low heat for an additional 15 minutes.
11. The stew is ready!
12. Season it with togarashi and the minced scallions and it’s ready to serve.
This is one of my favorite year-round dinner dishes to make, and I’m super excited for you all to try it!
Let me know what you think, and share pictures of your versions with me on twitter at @d_rlinggg!
WARNING, SPOILER CG BELOW