Definitely, not your typical meat and potatoes. But it will be after you make this dish! I made this dish on Christmas day of 2013. Brian's side of the family was driving down from Arkansas and his sister from NY was flying in as well.
I knew they wouldn't get in until pretty late. I also knew that they wouldn't want something that was to heavy to eat before bed; but something that was hearty, and this dish fit the bill! I've never made this for anyone else but my husband and I, so I was worried that they wouldn't like it.
I'll be damn! They loved it and you will too!
MEAT & POTATOES (M&P) - JAPANESE STYLE
Adapted from Keepers
Makes 6 to 8 servings
2 tablespoons olive oil
1 ½ pounds lean ground beef
1 onion, halved lengthwise and thickly sliced
2 large carrots, peeled halved lengthwise and cut on the diagonal (about 1 inch chunks)
½ teaspoon peeled grated fresh ginger
½ cup dry white wine
2 pounds Yukon potatoes, quartered
4 tablespoons dark brown sugar
2 cups low-sodium chicken broth
1 cup water
½ cup low-sodium soy sauce
Coarse Salt and Pepper
2 scallions or green onions, thinly sliced (optional)
Heat oil in a large dutch oven over medium-high heat. Add beef, cook until no longer pink, breaking up the meat, about 4 to 5 minutes. Add the onions and carrots. Grate ginger with a microplane or grater (smallest hole) into the pot, stir often, about 2 minutes. The easiet way to 'peel' the ginger is to cut off a small piece, stand it on the cutting board and cut down the sides of it, to remove the skin. The original recipes calls for a lot more ginger than this, at least 2 tablespoons of chopped ginger. We're not huge fans of this and I definitely don't like to bite into it in a dish, that's why I always choose to grate it.
Add wine, scrape up any bits from the bottom of the pan, until almost gone. Add the remaining ingredients: potatoes, brown sugar, chicken broth and soy sauce. I prefer to use low-sodium soy sauce, but plan ol'soy sauce works too. Stir to combine.
Bring to a boil, then reduce heat to medium-low, partially covered, cook another 25 to 30 minutes or until potatoes are tender. Check for seasoning! Add salt and pepper if needed. Optional: sprinkle scallions/green onions with each serving. Serve with steamed rice or sourdough bread, if you like.