Recipe: Yummy Simple Nikujaga (Beef Stew) in Slow Cooker

Simple Nikujaga (Beef Stew) in Slow Cooker. These Easy Gourmet Slow Cooker Meal Kits Are Sure To Impress! Heat olive oil in a large skillet over medium heat. Season beef with salt and pepper, to taste.

I forgot to add a potato to this nikujaga, so you can add one, peeled and chopped, to the slow cooker as well. Slow Cooker Nikujaga (Japanese Stewed Beef and Potatoes) in Japanese , Main Course , Meat , Recipes By Region , Recipes by Type , Slow Cooker I love being able to throw a bunch of ingredients in a slow cooker, forget about them, and then have dinner "magically" appear in the pot at dinner time. This easy, comforting beef stew is cooked in a slow cooker with potatoes in a hearty broth. You can have Simple Nikujaga (Beef Stew) in Slow Cooker using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Simple Nikujaga (Beef Stew) in Slow Cooker

1. Prepare 750 ml of water.
2. It's 1 tsp of dashi no moto.
3. It's 3 tbsp of shoyu.
4. You need 3 tbsp of sugar.
5. Prepare 2 of carrots, peeled and chopped to your preference.
6. You need 250 gr of beef, cut to bite-sized pieces (I used cube roll).
7. You need 1 pack of shirataki noodles.

Garlic, Worcestershire sauce, and paprika add flair! One of the most common and very valid criticisms of stew is that it just takes too long to make. Although personally I don't know who wouldn't want their house to smell of slow cooked stew all day long, sometimes you just want to eat when you get home. Place flour in a large shallow dish.

Simple Nikujaga (Beef Stew) in Slow Cooker instructions

1. Combine water, dashi, shoyu, sugar to the slow cooker. Stir..
2. Add carrots, shirataki, then beef..
3. Cook HIGH for 3 hours or LOW for 6 hours..
4. We like to eat this with steamed rice..

Add stew meat; turn to coat evenly. Stir in the parsley and season again to taste. Serve with mash, if you like. The food itself is very simple and homely, and the warm bowl of your mother's nikujaga brings one back to their roots. It is probably the most popular dish among all kinds of nimono (煮物 Japanese stewed dishes).