A hearty beef stew — with Japanese inspiration

to the stew toward the end of the braising time. Mushrooms also will add a lot of flavor — just add them when you’re frying the onions. Or, of course, you can simply serve steamed broccoli or other vegetables on the side.

This is a good dish to make in advance. It’s one of those dishes that tastes even better the next day, as the flavors develop further. We often make a double batch, just so we have ample leftovers to enjoy later in the week.

Japanese Braised Beef and Potatoes

Serves 4 INGREDIENTS 1 tablespoon vegetable oil 1 tablespoon butter 1 pound chuck, rib-eye or sirloin, thinly sliced against the grain (about 1/8-inch thick) Salt, pepper 1 large onion, cut in half, then into thin wedges (about 2 cups)

1 pound potatoes, peeled and cut into 1-inch cubes (about 3 cups)

2 or 3 medium carrots, cut into rounds (2 to 3 cups) Braising liquid 3 cups dashi 1/3 cup mirin 1/3 cup soy sauce 2 slices fresh ginger 1 tablespoon sugar INSTRUCTIONS

In a heavy-bottomed pot set over medium-high heat, melt the oil and butter together.

Season the beef with salt and pepper. When the pan is hot, stir-fry the seasoned beef for 3 to 4 minutes until browned.

Remove the beef from the pot and pour off all but 1 tablespoon of fat. Add the onions and fry them for 3 to 4 minutes, until they soften and become golden, scraping the pan bottom to release any browned bits. If the onions stick at any time, add water a tablespoon at a time and stir to loosen them.

Add the potatoes and carrots to the pot. Season them with a pinch of salt and and fry with the onions for 2 to 3 minutes more, adding water a tablespoon at a time if the vegetables stick.

Combine the braising liquid ingredients. Season with salt and pepper to taste. Add the braising liquid to the pot, scraping the bottom of the pan as you stir. Add the beef and any juices back to the pot.

Bring the contents of the pot to a boil, then reduce heat to medium-low and simmer, partially covered, for 30 minutes until the meat is cooked and the vegetables are tender. Taste and adjust seasoning. If you prefer a thicker sauce, mash a few potato pieces against the side of the pot and stir them into the sauce. San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www. alittleyum.com), focuses on family food adventures and recipes with a global twist.

PHOTO COURTESY OF A LITTLE YUMMINESS As the weather turns chilly, our appetites turn to tasty, comforting stews, such as this Japanese-inspired twist on a beef and potatoes stew.