Texan-style Beef Stew with Potatoes and Vegetables

Ingredients

In this Texan adaptation of Nikujaga, we incorporate Texan-style spices such as smoky paprika, cumin, and chili powder to add a bold and spicy flavor profile. The traditional Japanese ingredients are still present, but the cooking techniques and seasonings have been modified to suit the Texan cuisine. We alse have the original recipe for Nikujaga, so you can check it out.

• 1.5 lbs (680g) beef stew meat, cubed 1.5 lbs (680g) beef stew meat, cubed
• 4 medium potatoes, peeled and cut into chunks 4 medium potatoes, peeled and cut into chunks
• 2 carrots, sliced 2 carrots, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon smoky paprika 1 teaspoon smoky paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the onions and garlic. Sauté until the onions are translucent.
3. 3.
   Add the tomato paste, Worcestershire sauce, smoky paprika, cumin, and chili powder to the pot. Stir well to combine.
4. 4.
   Return the beef stew meat to the pot and add the potatoes, carrots, and beef broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Texan-style Beef Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or round roast.
• Smoky paprika — If you prefer a milder flavor, you can use regular paprika instead of smoky paprika.
• Tomato paste — If you don't have tomato paste, you can substitute it with an equal amount of ketchup or tomato sauce.

Tips & Tricks

• For a richer flavor, you can brown the beef stew meat in batches instead of all at once.
• If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew during the last 15 minutes of cooking.
• This stew tastes even better the next day, so consider making it in advance and reheating it when ready to serve.
• Feel free to add other vegetables such as green beans or peas to the stew for added color and nutrition.
• Serve the Texan-style Beef Stew with a side of cornbread or crusty bread to soak up the delicious flavors.

Serving advice

Serve the Texan-style Beef Stew in deep bowls, allowing the flavors to meld together. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To make the Texan-style Beef Stew visually appealing, arrange the chunks of beef, potatoes, and carrots on top of the stew, allowing them to be showcased. Drizzle a little extra broth over the top for a glossy finish.