Posted in Recipes

Stewed Beef and Gobo

My favorite way of eating Gobo is to stir fry it. If you haven’t tried it yet, you must, it’s the best! But Gobo goes well with meats and with Cohen farms stewed beef it is out of this world!

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The cool weather prompted me to make a stewed dish. It’s not so bad standing in the kitchen for slow foods as you can make enough food for a few meals and even freeze some for later! It’s very easy if you have a crock pot:)

Ingredients (Serves 6~8)

1/2 lb of Gobo, sliced diagonally

1 lb Stew Steak from Cohen Farms (You can get this at the North Hills Farmers Market)

1 bulb of Roasted Garlic

1 Thumb-sized Ginger, julienne

2 medium carrots, chopped

5 small potatoes, halved or quartered leave skins on for color and nutrients

1 onion, chopped

2 green onions, chopped

2 Tbsp mirin (may be substituted with cooking wine and sugar or maple syrup)

2 Tbsp soysauce

1 Tbsp cooking oil

1 squeeze of Shiracha hot sauce

1 cup water

Preparation

1. Heat the cooking oil on low medium heat and add ginger and onions and cook til transparent 5-10 minutes depending on the type of onions.

2. Turn up the heat to medium high and add the meat and cook til you get a couple sides browned.

3. Add the gobo, carrots, garlic and potatoes and cook a few more minutes. Add the water, soysauce, mirin and  shiracha sauce. Give it a quick stir and then before putting the lid on we want to create a seal. Wet a paper towel and cover the ingredients with it so that the liquid can boil over and doesn’t escape.

4. Cover the lid and simmer for 30- 1 hour. the longer the more tender everything will be.

5. Just before serving sprinkle some green onions on top.( I forgot to for the photo!)

If you have a crock pot, I imagine you just throw everything in!

We had this twice. Once for lunch with rice and a side of tomatoes and blanched chard and also on a bowl of rice and chopped tomatoes for dinner.

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2 thoughts on “Stewed Beef and Gobo

    1. Hi Beth,
      So the gobo you get in your boxes have just been harvested and are very tender. Only when they are old (a couple weeks or more) do I peel gobo. I rarely peel the skin from most vegetables, potatoes, carrots, daikon…between the flesh and the skin is where the nutrients are!

      Like

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