Simmered Beef Potato and Vegetable Stew

Prepare the ingredients: Slice the beef into bite-sized pieces. Peel and cut potatoes into large, irregular chunks. Peel and slice the onion into wedges. Peel and chop the carrot into rounds or half-moons. Trim the green beans.

Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook until browned, breaking it apart. Remove beef and set aside.

Add onions to the same pot and sauté until softened, about 3-4 minutes. Add carrots and potatoes, and sauté for another 5 minutes, stirring occasionally.

Return the beef to the pot. Pour in the dashi stock, soy sauce, mirin, sake, and sugar. Bring the mixture to a boil.

Once boiling, reduce the heat to low, skim off any foam, and cover the pot. Simmer for 15-20 minutes, or until potatoes are tender when pierced with a fork.

Add the green beans to the pot and continue to simmer, uncovered, for another 3-5 minutes, or until the beans are bright green and tender-crisp.

Serve hot, optionally garnished with a sprinkle of shichimi togarashi or a side of steamed rice.