If you’re craving a comforting, melt-in-your-mouth stew, my Miso Stew is the answer! I crafted this recipe to bring the deliciousness of tender beef chuck, tofu, daikon, and carrots simmered in a savory miso broth right into your kitchen! It’s simple to make, packed with flavor, and perfect for those cozy nights when you want something special—trust me, you won’t find this at any restaurant! Let’s dive into making this unforgettable dish!
Table of Contents
Why I Love This Recipe
I crafted this Miso Stew as a hearty, comforting dish that brings together the best of both Western and Japanese flavors just like in my Japanese Style Pot Roast recipe! It’s a fusion-style stew, combining slow-cooked chuck beef, cabbage, miso, and traditional Japanese vegetables, inspired by my Nikujaga recipe. The result is a melt-in-your-mouth beef stew with a rich, savory miso broth that’s perfect for colder months!
It’s a simple, one-pot recipe just like my Miso Pork Stew that’s both hearty enough to be the main dish and comforting when paired with a bowl of rice. If you’re looking for a unique, warming meal with bold, umami-packed flavors, this dish is made for you! It’s a perfect choice for anyone craving a comforting stew like my Asian Oxtail Soup or Tonjiru Soup, but with a special twist you won’t find anywhere else!
Ingredients
Ingredients
- Chuck Roast – I recommend using chuck roast beef as it provides the best flavor and becomes very tender after slow cooking. However, you could also try round or brisket if you’d like to experiment with different cuts.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base stock of the stew.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Onion – yellow or brown onion, chopped
- Cabbage – standard green cabbage chopped. Helps add the creaminess and heartiness to the base of the stew.
- Tofu– I recommend using firm tofu for this recipe, but you can also opt for soft or extra firm tofu depending on your preferred texture. Drain and cut it into cubes.
- Carrot – peeled and chopped.
- Daikon – Japanese radish found at Asian grocery stores. Soak in water before using to reduce the bitterness found in daikon and cut into cubes.
- Miso – awase brown Miso works best but can sub with white miso or red miso. Used as the base flavor of the sauce.
- Green Onions – fresh and chopped used for garnish and pairing with the sauce.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🥢 Miso Paste Note
You have three miso paste options: White Miso, which is mild and sweet; Red Miso, known for its robust and salty flavor; and Brown Miso, or Awase Miso, offering a balanced blend of salty, sweet, and umami. I recommend using Awase Miso for this recipe.
Essential Kitchen Equipment
- Dutch Oven (recommended)
- Pressure Cooker (highly recommended)
Directions
☑ Before Getting Started
Make sure to Use a Large Pot to ensure there’s enough surface area for the beef to slow cook evenly.
Step 1 Peel the skin off the daikon and cut it into cubes as shown. Place the cubes in water for 5 minutes to allow the bitterness to dilute. Drain the water and set aside.
Step 2 Chop cabbage, carrots and tofu into bite size pieces and set aside.
Step 3 Cut the chuck beef into bite-sized cubes and seasoning generously with salt and black pepper.
🧂 Seasoning Pro Tip
To ensure the seasoning is evenly distributed, Season the Beef from a Higher Up. This simple technique helps the seasoning cover the meat more evenly.
Step 4 Heat 1/2 tbsp of cooking oil in a large Dutch oven or pot over high heat. Once the oil is hot, add the cubed beef and sear it on all sides until browned, about 3-4 minutes. Remove the beef and set aside.
Step 5 In the same Dutch oven or pot, add another 1/2 tablespoon of cooking oil over high heat. Add the chopped onions and sear until golden brown, about 1-2 minutes.
Step 6 Next, pour in the dashi, chopped cabbage, and seared beef. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 1 hour and 45 minutes.
⚡ Shortcut Pro Tip
For a quicker method, Use a Pressure Cooker like an Instant Pot to cook the beef cubes. This will reduce the cooking time to just 40 minutes under high pressure, making the process much faster.
Step 7 After the beef has slow-cooked, add the chopped carrots, cubed tofu, and daikon. Cook for another 15 minutes, covered.
Step 8 Finally, add the miso paste and stir until it melts into the broth. Top with sliced green onions before serving.
🥢 Miso Pro Tip
You may need to adjust the amount of miso depending on how much dashi has evaporated during the slow cooking process. The ideal ratio is 1 tbsp of Miso Per Cup of Liquid. Once the miso is added, do not allow the stew to boil to maintain the natural umami flavors.
Recipe Variations
For a simple variation using a different type of meat, use some sliced pork belly to create my Miso Pork Stew of the recipe! This variation allows for a richer and creamier base from the slow cooked pork belly and made in less time.
Pairing Recommendations
This stew pairs perfectly with Japanese sides like my Bacon Spinach Salad or a Hiyashi Wakame Salad served with a light protein side like my Tako Su or a Tako Carpaccio and a side serving of rice.
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts of beef like brisket or round, but chuck roast works best for its tenderness when slow-cooked.
What vegetables can I use in place of daikon?
If you can’t find daikon, you can substitute with regular radishes or turnips, though the flavor will be slightly different.
Any tips on mixing the miso into the stew?
To mix the miso into the stew, I recommend adding the miso paste into a strainer then using a whisk or chopsticks to make sure it fully dissolves and blends into the broth. This will help prevent any lumps in the stew.
Do I have to use dashi, or can I substitute it with something else?
Dashi is essential for this recipe as it serves as the base of the stew and provides a depth of umami flavor that's hard to replicate with other broths. I wouldn’t recommend substituting it, as the unique taste of dashi really makes the stew stand out.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate. This will keep the stew fresh for 5-7 days.
Other Recipes You Might Like
- Japanese Chicken Noodle Soup Hot Soba
- Japanese Meatball Soup
- Japanese Napa Cabbage Soup
- Japanese Chicken Soup
Watch How To Make It
Miso Stew
Ingredients
- 2 lbs Chuck Roast cubed
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 6 1/2 Cups Dashi
- 1 tbsp Cooking Oil neutral, high temp
- 1/4 Cup Onions chopped
- 3 Cups Cabbage chopped
- 14 oz Tofu soft or firm
- 1 Cup Carrots chopped
- 1 Cup Daikon chopped
- 6 tbsp Miso
- 1 Stalk Green Onions
Instructions
- Gather all the ingredients.
- Peel the daikon and cut it into cubes. Soak the cubes in water for 5 minutes to reduce the bitterness. Drain the water and set the daikon aside.
- Chop the cabbage, carrots, and tofu into bite-sized pieces and set them aside.
- Cut the chuck beef into bite-sized cubes and season generously with salt and black pepper.
- Heat 1/2 tbsp of cooking oil in a large Dutch oven or pot over high heat. Once the oil is heated, add the cubed beef and sear it on all sides until browned, about 3-4 minutes. Remove the beef and set it aside.
- In the same pot, add another 1/2 tbsp of cooking oil over high heat. Once oil is heated, add the chopped onions and cook for 1-2 minutes until golden brown.
- Next, add the dashi, chopped cabbage, and seared beef to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and cook for 1 hour and 45 minutes.
- Once the beef is tender, add the carrots, tofu, and daikon to the pot. Cook for an additional 15 minutes, covered.
- Finally, stir in the miso paste until it melts into the broth. Top with sliced green onions before serving.
Nutrition
*Values Based Per Serving
