Red-Cooked Beef & Carrots

This comforting Red-Cooked Beef & Carrots dish brings the warmth of a home-style Japanese meal to your table. Tender cubes of beef chuck are marinated in a savory teriyaki-garlic blend, then simmered until fork-tender alongside vibrant orange carrots and aromatic spices like fennel and cloves. The result is a deeply flavorful, slightly sweet, and savory stew with a glossy, thickened sauce that clings beautifully to the meat and vegetables. Served over hot noodles, it offers a hearty, satisfying experience perfect for chilly evenings or busy weeknights.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Japanese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 283.8

Description

This comforting Red-Cooked Beef & Carrots dish brings the warmth of a home-style Japanese meal to your table. Tender cubes of beef chuck are marinated in a savory teriyaki-garlic blend, then simmered until fork-tender alongside vibrant orange carrots and aromatic spices like fennel and cloves. The result is a deeply flavorful, slightly sweet, and savory stew with a glossy, thickened sauce that clings beautifully to the meat and vegetables. Served over hot noodles, it offers a hearty, satisfying experience perfect for chilly evenings or busy weeknights.

Ingredients

1 pound Boneless beef chuck
5 tablespoons Kikkoman Teriyaki Sauce, divided
1 large Garlic clove, minced
1 tablespoon Vegetable oil
1/2 teaspoon Fennel seed, crushed
1/4 teaspoon Black pepper
1/8 teaspoon Ground cloves
3 medium Carrots, cut into 1-inch lengths
3 stalks Green onions, separated into white and green parts, cut into 1-inch lengths
3 tablespoons Cornstarch
1/2 cup Water
3 cups Water
4 servings Hot cooked noodles

Directions

1
Cut the boneless beef chuck into 1-inch cubes.
2
In a bowl, combine the beef cubes, 2 tablespoons of the teriyaki sauce, and the minced garlic. Toss to coat and let stand for 10 minutes.
3
Heat the vegetable oil in a Dutch oven or large skillet over high heat until hot.
4
Add the marinated beef cubes to the hot oil and lightly brown on all sides.
5
Add 3 cups of water, the remaining 3 tablespoons of teriyaki sauce, crushed fennel seed, black pepper, and ground cloves to the pot.
6
Cover the pot and simmer for 40 minutes.
7
Add the carrots and the white parts of the green onions to the pot.
8
Cover and continue simmering for 20 minutes, or until the beef and vegetables are tender.
9
Meanwhile, in a small bowl, mix the cornstarch and 1/2 cup of water until smooth.
10
Stir the cornstarch mixture and the green onion tops into the beef mixture.
11
Cook and stir until the mixture boils and thickens slightly.
12
Serve the stew over hot cooked noodles.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 283.8kcal

% Daily Value *
Total Fat 17.0g27%
Saturated Fat 6.8g34%
Cholesterol 88.5mg30%
Sodium 81.7mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 29.5g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve after resting overnight.

Substitutions: You can substitute beef chuck with beef stew meat or round if chuck is unavailable. For a gluten-free version, ensure your teriyaki sauce is certified gluten-free.

Variations: Add other root vegetables like potatoes or sweet potatoes along with the carrots for extra heartiness.

Tips: Crush the fennel seeds lightly with a mortar and pestle or the bottom of a heavy pan before adding to release their aroma. Do not skip the marinating step as it helps tenderize the beef and infuse flavor.

Keywords: beef, carrots, teriyaki, japanese, stew, chuck, noodles, savory, comfort food, dinner, family meal, gluten-free option, one-pot, garlic, green onions, fennel, cloves, thickened sauce, tender meat

Read it online: https://www.chefs-mate.com/recipe/red-cooked-beef-carrots/