Recipe: Niku Jaga beef stew in the slow cooker

Baby, it’s cooooold outside!  It’s seriously minus WTF out there and it’s enough to keep me housebound! I’ve been reaching for my slow-cooker lately to make those comfort foods that we all so longingly desire during the winter months. If you don’t have a slow-cooker (aka CrockPot) go get one! I had bought my first one last winter and my mother-in-law gave me one of those smiles of “mom knows best,” you know?

The good thing about purchasing a slow cooker is that it comes in all different price points. When I shopped for mine at The Bay, the salesperson was great in mentioning that you don’t actually need to buy the top of the line but pay attention to the brand. I did get the CrockPot based on her recommendation as she claimed to have hers for years and it’s still reliable.

I’ve been experimenting in the kitchen with it and have been searching for great stew recipes that I can make easily with the slow cooker. I had tried a Japanese beef stew in the fall that I loved and have been testing out ways to make it at home. Using the foundation of a traditional beef stew this recipe turned out to be a success with my family!

The great thing about slow cookers is that you can prep everything in the morning and just leave it to slowly cook the time you get home from work, it’s all ready to eat! And if you have any leftovers…this makes a great lunch the next day!

Japanese Beef Stew - Photo Credit: Sonya D/AZNmodernJAPANESE BEEF STEW – NIKU JAGA

3 Tbsps cooking oil

2 lbs cut up stewing beef

3 carrots peeled and diced

2 large white potatoes

1 small onion chopped

1 cup cold water

1/2 cup white wine OR Sake

3 Tbsps granulated sugar

1/4 cup soy sauce

1 tsp salt

1. In a heated frying pan with oil, brown the meat for a couple of minutes. This sears in the flavours. Remove and place meat into the slow cooker.

2. Add all other ingredients to the slow cooker and mix well.

3. Cover the slow cooker and cook on HIGH temperature for 4 to 6 hours (OR on LOW temperature for 10 hours)

4. Serve with white rice.

Serves 4.

TAKE IT FURTHER:  Try it with a dash of thePresident’s Choice Black Label SHICHIMI TOGARASHI 7-spice blend. Yum!


Sonya is the Co-Founder and Managing Editor of She is also a well-established contributing lifestyle writer to other sites and magazines sharing her passion for arts & culture, fashion, beauty, travel and food. Sonya is based in Toronto, Canada. Follow her on Twitter and Instagram @theculturepearl

1 Comment

  • Reply January 8, 2014


    Wooohooo! This looks delicious! I’ll definitely be making this this week!

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