A friend of mine told me about her Japanese beef stew, made with soy sauce. I keep forgetting to get the recipe, so here is my version. Everyone eats this up and asks for seconds!
- 1-2 lbs beef, cubed
- 3 TBS gf flour or starch
- splash canola or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 garlic-sized piece of ginger, grated (optional)
- 1-2 carrots, peeled and sliced (optional)
- splash white or red wine (optional)
- 2 medium potatoes, diced
- 1 small can sliced water chestnuts
- 2+ cups chicken or beef broth (or water)
- 1/4 cup gf soy sauce (we use LaChoy, Braggs, or San-J wheat-free Tamari)
- 1/4 cup dried wakame
- 1-2 heads broccoli, chopped into smallish florets
Toss the cubed beef with the flour or starch.
In a soup pot, heat oil over medium heat. Add garlic, onion, ginger, and carrot. Start cooking, and then add beef. Keep cooking (and stirring) until veggies are tender and beef is browned.
Deglaze the pan with a splash of wine (if using), or a splash of the broth. Add 2 cups of broth, soy sauce, and everything but the broccoli. Add water or more broth to make sure you have covered the ingredients well.
Turn up the heat and bring to a boil. Turn the heat down and let simmer for about 20 minutes. Add broccoli, then cook for another 10 minutes.
Serve with a side salad – we liked ours with some baby corn in it!