Moussaka

For ➍ 

600 g potato, sliced 

2 large eggplants, in thin slices of 3 mm. 

2 tbs flour or cornflour oil (for frying) 

handful of fresh parsley (for garnish) 

300 g minced beef or vegetarian minced meat 

1 onion pinch of oregano 

2 cloves of garlic 

1 ts cinnamon 

2 tbs tomato paste 

40 cl tomato cubes 

béchamel:*

30 cl of milk 

30 g butter 

30 g flour 

1 bay leaf 

50 g grated cheese 

pinch of nutmeg 

1 egg 

Heat a grill pan. Brush the eggplants with a little oil and sprinkle with a little salt and pepper. Grill them nicely brown and then sprinkle with a little flour. 

Finely chop the onion and garlic and fry in a (wok) pan for a few m. Add the minced meat and fry it.  Add the oregano, cinnamon, salt and pepper and the tomato cubes and puree. Let this simmer for 20 m. Taste to see if the sauce is well seasoned. 

Preheat the oven to 180°C. 

Heat the butter in a saucepan for the béchamel sauce. Add the flour and fry the roux for 5 m. Then add the milk little by little and keep stirring with a whisk until there are no lumps left. Add the bay leaf and let it simmer for a few m. Melt about 25 g of cheese in the sauce and season with salt, pepper and nutmeg. Let the sauce cool down a few m, remove the bay leaf and then also beat the egg into the sauce. 

Grease the baking dish with a little oil. Spread about half of the grilled eggplant over the bottom of the baking dish. Divide the potato slices over this. Cover with the layer of minced meat mixture. Divide the rest of the aubergines over this. Pour the béchamel sauce over this. Sprinkle with the rest of the cheese. 

Place the moussaka in the oven for about 45 m. 

Let cool a few m, garnish with parsley and divide the moussaka into pieces. 

*Replace the béchamel sauce with 20 cl Greek yogurt mixed with 2 eggs to make a gluten-free moussaka.

'Lion head' meatballs

For ➍ (or ➊➋ balls)

 meatballs: 

500 beef minced 

4 garlic cloves, finely chopped 

2 tbs grated fresh root ginger 

2 spring onions, finely chopped 

pinch sea salt 

1 tbs Shaoxing rice wine or dry sherry* 

2 tbs light soy sauce* 

1 tbs toasted sesame oil*

1 free-range egg, beaten* 

1 tbs cornflour 

pinch ground white pepper 

  finished dish: 

10 cl groundnut oil** 

75 cl vegetable stock**

300 g Chinese cabbage, quartered lengthways 

3 dried Chinese mushrooms, soaked in warm water for 15 m, then drained (alternative: use fresh chestnut mushrooms, sliced) 

1 tbs light soy sauce** 

1 tbs cornflour, mixed with 2 tbs cold water (optional) 

sea salt & ground white pepper 

2 large spring onions, sliced dash sesame oil 

Place all of the meatball ingredients into a large bowl and stir to combine. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture. 

For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. 

Cook for 4-5 m, or until golden-brown all over. 

Pour all but 2 tbs of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 m.* 

If the sauce is too thin**, add the cornflour paste and stir until thickened. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of sesame oil and serve immediately. 

Serve with sticky white rice. 

 

*Use less liquids for firmer balls. Add some panko if needed. Alternatively, pre-cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100°C for 30 m.

**Use less liquids for a denser sauce. Eventually, add the cornflour mix. Or thicken the sauce in the pan, after removing the meat and vegetables

Spinach & minced meat curry

For ➍ 

450 g fresh spinach 

1 ts salt for cooking spinach 

1 tbs salad oil or olive oil 

300 g minced meat 

1 onion, finely chopped 

2 cloves garlic, finely chopped 

3-4 tbs curry powder 

1 red chilli, cut into small pieces 20 cl water 

1 ts salt for seasoning 

4 tbs ketchup 

2 tbs Tonkatsu sauce or 1 tbs Worcestershire sauce 

4 servings rice or naan 

4 boiled eggs (optional) 

Wash the spinach and drain the water. Boil plenty of hot water and add 1 ts salt. Put spinach in boiling water, submerge the spinach and boil for about 1 m. Immediately soak in cold water after boiling. When it cools, transfer it to a cutting board and cut it into 1 cm width. Then squeeze the spinach to drain excess water and set aside. (if you don’t cook curry immediately, keep it in the fridge until required). 

Heat 1 tbs of oil in a frying pan over medium heat, add chopped onions and garlic and fry. When they become soft, add minced meat and fry. When the color of the meat changes, lots of fluid and fat will come out. Absorb it with kitchen paper. Add curry powder and red chili and fry until the curry aroma comes out. Pour 20 cl of water and add salt, ketchup, tonkatsu (or Worcestershire) sauce. After boiling, cover and simmer over low heat for about 15 m. Take the lid off and cook for 5 m. 

Add spinach* to the curry and mix gently, and cook for 5 m. Serve with rice or naan. 

*Before adding spinach, if the curry is too watery, cook for an additional 5 m to reduce excess water. *About seasoning: at first, add less than the amount stated in the recipe, check the taste, and then add if it is not enough. 

-okawarishitene-

Italian rösti with broccoli & meatballs

For ➍
2 cloves of garlic
2 tbs mild olive oil
1 tbs dried rosemary
750 g rösti
500 g broccoli
250 g cherry tomatoes
15 g fresh basil
250 g beef soup balls

Finely chop the garlic cloves. Heat the oil in a frying pan and fry the garlic and rosemary 1 m over low heat. Add the rösti, salt and pepper and bake for 15 m over medium to high heat. Toss regularly. 
Meanwhile, cut the broccoli into small florets, peel the stump and cut into small pieces. Halve the cherry tomatoes and finely chop the basil. Add the broccoli and balls and fry for 10 m. Toss regularly.
Remove the pan from the heat and add the tomatoes and basil. Season with pepper and salt if desired.

*Delicious with fresh green pesto.

Korokke (Japanese meat croquette)

For ➍
vegetable oil
½ onion, finely chopped
150 g mixed minced beef (beef/pork)
2 tbs soy sauce
2 tbs sugar
500 g potatoes
5 cl full cream
salt
flour
some eggs, knocked loose
panko

Heat a dash of oil in a pan, fry the onion and fry the minced meat in a few m until golden brown. Add soy sauce and sugar and cook on a low heat. Stir frequently. Turn off the heat as soon as the cooking liquid has completely disappeared.
Boil the potatoes and puree them. Add the cream and minced meat. Mix well and season with salt.
Make croquettes in a shape as desired.
Place 3 dishes with flour, eggs and panko on the worktop. Roll each croquette first through the flour, then through the eggs and finally through the panko.
Heat the frying oil at 170°C and fry the croquettes golden brown.
Drain the croquettes on kitchen paper and serve immediately (with rice and a green vegetable salad).

Teriyaki sauce & glace

For ➍
18 cl soy sauce
18 cl mirin (rice wine)
100 g sugar (white or brown)*
1 ts finely minced garlic (optional)
1 ts finely minced ginger (optional)

In a small saucepan bring soy sauce, mirin, sugar, garlic (if using) and ginger (if using) to a gentle boil. Lower the heat and simmer, uncovered, until slightly thickened, about 10 m. Remove from heat and set aside to cool.
Use with salmon or chicken, or rice bowl. Use to marinate** or as a glace.
To make a glaze: mix ½ tbs cornstarch with 1 tbs water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened about 1 m.

*Classic teriyaki sauce is made of equal parts sake, mirin and soy sauce. It can be adjusted with some sugar, if needed.
**Most Japanese recipes, s.a. for salmon, don't marinate the fish, just brush it.

Quick tomato nikujaga

For ➍
2 ts vegetable oil
2 tbs sugar
300 g beef, sliced thinly
360 g potatoes (8 small potatoes, peeled & cut in half)
230 g tomatoes (2 medium tomatoes, cut into wedges)
220 g onion (1 small onion, sliced)
200 g shirataki noodles, drained, rinsed , chopped
170 g carrots (1 large carrot, cut into large pieces)
20 cl sake
5 cl soy sauce
80 g snap peas, sliced in half

Heat a pan large enough for all of the ingredients over medium high-heat until hot. Add the oil and sugar and swirl to coat. Add the beef and stir-fry until the beef is mostly cooked. Add the potatoes, tomatoes, onion, shirataki noodles, carrots, sake, and soy sauce. Bring to a boil. Partially cover with a lid and turn down the heat to maintain a gentle simmer. Cook until the vegetables and meat are tender, about 50 m.
Add the snap peas and cover and steam until they are bright green.

The traditional way to make nikujaga is to simmer beef, potatoes, onions and carrots in dashi, a type of Japanese soup stock. It gives the dish the signature Japanese flavor with an intense umami and a mild smoky flavor from the dried bonito. Replace with tomato & sake. Or make an easy version.

Boulets liègeoises Lequet (Liège meatballs)

For ➓ meatballs
1 kg of minced pork & beef [avoid to mince the meat too finely].
2 eggs
15 cl milk
½ onion
300 g bread crumbs (or chapelure)
beef fat

1 liter of sauce:
100 g onions
100 g sugar
10 cl white vinegar
400 g Sirop de Liège [*never use a syrup with other ingredients than apples and/or pears]
salt & pepper
½ bay leaf
1 l water
200 g of white roux

Mix the ingredients for the balls. Roll balls with your hands. Dip the balls in beef fat at 160°C for about 15 m. [Caution: do not use the same grease for the frites].
For the sauce, mix all ingredients. Cook 45 m. When the sauce comes to a boil, lower the heat and wait 10 m. Remove the sauce from the heat, and bind with the roux. Pour the balls into the sauce. [The sauce is less liquid on the second day and often better].
Serve with real frites, fresh mayonnaise and a blond Belgian beer.

This is the way Café Lequet serves its famous boulets. Some cooks prefer to cook the balls in the oven. Try this with this sauce with some flour added.

Polpettone con carciofi e mozzarella (Italian meatloaf with artichokes & mozzarella)

For ➍-➏
6 artichokes
rice flour*
600 g of minced meat (half beef, half pork)
200 g of mozzarella
100 g of cooked ham, sliced
50 g of grated Parmigiano
4 eggs
breadcrumbs
50 g butter
nutmeg
1 clove garlic
extra virgin olive oil
salt & pepper

Clean the artichokes by removing the tough outer leaves, remove the internal beard and cut into wedges.
In a large pan, put 6 tbs of olive oil and the garlic clove. Pre-heat and add the artichokes, rolled in rice flour*, salt and stir. Add half a cup of water and cook for about 20 m, adding more hot water if necessary. When the artichoke is tender, turn off, remove the garlic and let cool. If you prefer you can coarsely chop the artichokes with the crescent moon.
In a bowl mix the minced meat with 2 eggs, grated Parmigiano, a pinch of nutmeg, salt and pepper, add the breadcrumbs if the mixture is too soft.
Spread the mixture onto the baking sheet while maintaining a thickness of about 3 cm, mix well and cover with slices of ham. Now put the artichokes and then the coarsely chopped mozzarella on top.
Use parchment paper to roll up the meatloaf. Baste with the remaining beaten egg and cover with in bread crumbs. Put it in a lightly greased baking dish and pour over a little olive oil and some butter.
Bake at 200°C for about 1 h, basting occasionally with the sauce that will be formed.
Let cool and cut into slices. Eat warm or cold.

*optional.

Pad kra pao gai (Thai holy basil chicken)

For ➊*
for the egg: *
1 egg
2 tbs oil for frying
for the chicken:**
1 chicken breast (or any other cut of boneless chicken, about 200 g)**
5 cloves of garlic
4 Thai chillies
1 tbs oil for frying
1 ts of oyster sauce
½ ts light soy sauce
½ ts sugar
1 splash dark soy sauce
1 handful Thai holy basil leaves

Prepare your rice as usual.
Heat about 2 tbs of vegetable oil in a wok or frying pan on high-medium heat. When the oil is hot and sizzling, drop in the egg. Let it sizzle and bubble up, and at the same time, splash some of the hot oil onto the top of the egg. Don't flip the egg.
After the egg looks about right, take it out, drain the excess oil, and put it on a plate for later.*
Cut the chicken into small bite sized pieces.
Rinse and peel the garlic and chilies, and pound them in a mortar and pestle (alternatively you can just mince them with a knife). They don't need to be super fine, you just want to bring out the oils and flavors from the garlic and chilies.
Pluck a good sized handful of holy basil leaves off the stems.
Heat your wok on high heat, and add about 1 tbs of oil to the pan.
When the oil is hot, add the chillies and garlic. Stir fry them for about 20 s or so until they get really fragrant, but don't let them burn or get too dry.
Toss in your chicken. Keep stir frying continuously. At this stage you want to continue to stir and cook your chicken until it's just about fully cooked all the way through (depending on the size pieces of chicken and how hot your fire is, it should take about 2-3 m). If it starts to get dry, add just a tiny splash of water.
Add 1 ts of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds.
Grab a handful of holy basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat.[On an electric stove, remove the pan from the burner]. The holy basil really only needs to cook for about 5 s, and it will continue to wilt and cook from the existing heat of the chicken. This step is important because if you cook the basil for too long, it loses some of its glorious flavor and gets slightly chewy.
Serve with the rice.

*You can leave the egg side-dish out.
**Prepare with pork or beef.

Holy basil has been revered for its medicinal value throughout India for thousands of years. Ayurvedic texts describe holy basil as a pillar of holistic herbal medicine. The leaves smell of peppermint, cloves, licorice and/or lemon. Holy basil is believed to be helpful when fighting stress.

Salsa fresca

For ➍
2 medium tomatoes, roughly chopped
1 small white onion, diced small
1 jalapeno pepper, minced
1 garlic clove, minced
1 tbs fresh lime juice
coarse salt and ground pepper
50 g (½ cup) loosely packed fresh coriander leaves, roughly chopped

In a medium bowl, stir together tomatoes, white onion, jalapeno, garlic, and fresh lime juice. Season with coarse salt and ground pepper and stir to combine. Let sit at least 15 ms (or, covered, up to 4 h). Stir in corinder leaves just before serving.
Serve with tortilla chips or as a condiment for grilled steak or shrimp.

Try the similar pico de gallo. Or the http://foodz.blogspot.be/2015/05/grilled-fish-with-green-mango-pico-de.html.
Alternate.

Omani lamb & date stew

For ➍
1-2 ts crushed red pepper
1 ts ground turmeric
1 ts ground ginger
1 ts ground cinnamon
½ ts salt
1 kg boneless leg of lamb (or beef or camel meat),  cut into 2.5 cm pieces (or double weight with bones)
2 tbs olive oil
2 large onions, chopped
3 cloves of garlic, minced
8 dl beef bouillon
1 tbs cornstarch
2 tbs cold water
225 g pitted dates (soaked in 5 dl water overnight, then mashed by hand or in a food processor*).
cooked white rice
30 g toasted slivered almonds*

In a mixing bowl combine the spices and salt. Coat the meat with the seasoning mixture. In a large, heavy skillet heat oil over medium-high heat. Brown the meat, in the hot oil. Add onions and garlic, and stir to combine. Pour the broth over all.
Bring to a boil. Then, cover and simmer on the lowest heat for a couple of hours or till the meat is tender. Skim fat from the surface of the juices. Stir cornstarch into the cold water. Add to meat in the pan and stir.
Add the dates, and stir to combine. Cover and simmer another 15 m or till mixture is slightly thickened and bubbly.
Serve hot over white rice and garnish with toasted almonds.

*Optional.

Mushroom-blended burgers

For ➑
70 g portobello mushroom caps, gills removed
70 g king trumpet mushrooms (may substitute a gourmet mix of sliced mushrooms)
25 g white button mushrooms
400 g ground beef, preferably 85-15 (lean meat/fat)
2 tbs finely diced onion
1 tbs seeded, finely diced tomato
2 ts finely chopped cilantro
½ ts peeled, finely grated fresh ginger root
1 small clove garlic, minced
½ small red bird's eye chilli pepper, seeded & minced
⅓ ts ground turmeric
⅓ ts onion powder
⅓ ts tomato powder* (optional)
⅓ ts ground coriander
⅓ ts chilli powder
⅓ ts lemon grass powder (optional)
kosher salt
brioche buns, for serving (optional)

Clean and stem the portobello, king oyster and white button mushrooms. Finely chop them, or grind them in a food processor, to about the same consistency as the meat.
Transfer to a large mixing bowl. Add the ground beef, onion, tomato, cilantro, ginger, garlic, red chilli pepper, turmeric, onion powder, tomato powder, if using, ground coriander, chilli powder and lemon grass powder, if using.
Use your clean hands to gently blend the mixture. Cover and refrigerate for at least 2 h and no more than 4 h.
Spray a grill pan with cooking oil spray; heat over medium heat.
Meanwhile, shape the mixture into 8 thick patties of equal size. Lightly salt both sides of each patty; place on a plate or paper towels to catch any juices.
Working in batches as needed, arrange the patties in the hot grill pan, leaving at least an inch of space around each one. Cook for 6 to 8 m or until a good crust forms on the bottom, then use 2 spatulas to carefully turn each one over. Cook on the second side for about 8 m or until firm to the touch and cooked through. The burgers should not be pink inside.
Serve on buns, if desired.

*You can make tomato powder by grinding freeze-dried or dehydrated tomatoes.

A mix of mushrooms, vegetables and spices brings lots of moisture and flavor to these meaty-tasting burgers, a signature dish at Graffiti in New York.
The mixture can be shaped into 24 thick, slider-size patties instead, or grilled over a moderate, direct-heat fire.
Make Ahead: It's best to not to let the mixture sit in the refrigerator for more than the recommended 4 hours, as its mushroom content will exude liquid. The uncooked patties can be frozen for up to 1 month. Defrost on a plate in the refrigerator for 2 h, then drain before cooking.

Filet d'Anvers salad with endives

For ➍
320 g filet d'Anvers
4 endives*
1 radicchio
5 tbs olive oil
3 tbs wine vinegar
pepper

Arrange the thin filet d'Anvers on plates.
Cut the endives into thin strips and arrange them over the meat.
Make a dressing of olive oil and vinegar and a turn of the pepper mill. Sprinkle over the endives.
Serve with bread and farm butter.

'Filet d'Anvers' is smoked beef, a speciality of Antwerp. A similar method is used for smoked horse meat. In 19th century UK, horses were used in mining, but the horses could not be slaughtered for human consumption. Old horses were shipped to Antwerp, where they were slaughtered. The meat was then salted, dried and smoked.

Italian meatloaf

For ➍
1 onion
1 clove of garlic
1 jar of roasted peppers 300g
20 g parsley
1 mozzarella, 125 g
600 g ground beef, seasoned (oregano, thyme, rosemary, sage)
10 cl milk
3 slices of white bread, without crust
160 g pancetta, sliced

Preheat the oven to 180°C. Chop the onion and chop the garlic.
Let the peppers drip in a colander. Cut into strips.
Chop the parsley. Cut the mozzarella into slices .
Mix the minced meat in a bowl with the onion and garlic. Put the milk in a deep plate and soak the bread in the milk for 2 m. Squeeze out and mix with the meat.
Line the bottom and sides of the cake tin with the pancetta.
Divide the meat on the bottom and spread about half of the pepper, parsley and mozzarella. Make another layer. Spread the rest of the meat on top and close with the pancetta around.
Bake for about 30 m in the middle of the oven until golden brown. Take out, let rest 5 m in the mold. Carefully pour the fat out of the mold.
Cut into slices and serve with salad and baked potatoes.

Tagliata alla aromi (Italian beef with herbs)

For ➍
2 sprigs rosemary
2 cloves garlic
3 sage leaves
a sprig thyme
1½ tbs vinegar
salt & pepper
5 tbs olive oil
400 g steak in one chunk

Pull leaves off the rosemary. Add garlic, sage and thyme. Chop.
Heat vinegar in a pan, add the chopped herbs and heat for 2 m.
Add salt and pepper. Take off heat and add olive oil.
Put meat in marinade for a few m.
Heat the grill. Grill the meat for 10 m or more, drizzle with the marinade.*
When done, put the meat aside to rest for 5 m.
Add marinade to the grill pan and thicken.
Cut the meat in thin slices, and cover with warm marinade.
Serve with ciabatta and a rucola salad.

*Or grill the outside and put in a warm oven (250° C) for 15 m, basting with the marinade. Let stand for at least 10 m before cutting.

Read tip on cooking meat in the oven.

Roast beef with yogurt sauce

For ➍
1 kg beef
shichimi togarashi
salt
for the yogurt sauce:
125 g sunflower oil
45 g egg white
30 g sushi vinegar
5 g yuzu (or lime) juice
50 g yogurt
10 chives

Sprinkle the beef with the shichimi spices and salt. Marinate in the refrigerator for 1 h.
Fry the meat nicely brown in a little oil.
Cook the roast in the oven at 120°C until it has a core temperature of 46°C. Use a thermometer. Allow it to cool.
When the roast beef is cold, cut into thin slices.
For the yoghurt sauce, in a blender mix the egg white with the sushi vinegar, yuzu juice and yogurt.
Then pour in a thin stream oil there, so you get a thick cream.
Cut the chives very finely and mix it with the yoghurt sauce.
Serve the meat with yogurt sauce.

The shichimi togarashi ('seven flavours pepper') originates from Japan. It was created in the 17th century by herb dealers in Tokyo. It is also called nana-iro tõgarashi or yagenbori, as with most spice mixes everyone has there own version and the ingredients may vary. It might include red chillies, orange peel, black sesame seeds, white sesame seeds, sansho pepper, ginger and nori. It might be used as a rub marinate, as in this recipe, or added to stews and noodles.

Boeuf en daube (French beef stew)

For ➋
350 g beef chuck roast, cut into 2.5 cm cubes
for the marinade
1 medium carrot, finely chopped
1 small onion, chopped
1 small stalk celery, finely chopped
5 peppercorns
1 sprig fresh thyme, bruised in hands
1 sprig fresh rosemary, bruised in hands
20 cl strong red wine
1 ts red wine vinegar
2 strips orange rind
1 ts salt
for the daube
50 g salt pork, cut into strips
10 cl beef stock
1 small onion, coarsely chopped
1 bay leaf
salt & pepper to taste

Combine marinade ingredients in a large zippered storage bag. Add beef. Marinate for 8 to 48 h in the refrigerator, turning bag over to redistribute marinade every 4 to 6 h.
Pour marinade through a strainer into bowl and set aside, discarding everything except the meat.
Pat the meat dry and season with salt and pepper.
Heat oven to 150°C.
Place a dutch oven or closed pan over medium heat. Add the salt pork and oil. Cook until fat is rendered and pork is crisp. Remove with a slotted spoon and reserve.
Increase heat to medium high. Brown beef in 3 or 4 four batches (to avoid over-crowding) and set aside.
Reduce heat to medium low and cook onions stirring occasionally, until they begin to brown.
Return beef and salt pork to pot and add reserved marinade, beef stock, and bay leaf. Increase heat to high, bring just to a boil, then immediately cover and place pot in the oven and cook for 2 - 2½ h. The liquid should not quite cover the meat.
Serve with boiled potatoes or polenta.

A lighter version of a daube.
Try other slow-cooking recipes: roast beef & yoghurt or lamb & pomegranate salad.

.

Daube provençale (French beef stew)

For ➍
1.5 kg beef shank, with or without bones, cut in large chunks
1½ large red onions, sliced
3-4 tbs olive oil
10 roma tomatoes, peeled, seeded & diced, or 2 cans of diced tomatoes
6-7 carrots, peeled and sliced
15 cl red wine
1 tbs herbes de Provence, or mix of dried thyme, marjoram, sage, rosemary, basil,
1 tbs whole anise seeds
salt & pepper

Heat the olive oil in a large sauté pan, add the meat chunks and brown them on each side.
Remove the meat from the pan. Set aside for later.
Add the onions slices to the pan. Cook until caramelized.
Add the browned meat chunks back to the pan with the onions
Add the tomatoes, carrots, wine, herbs, anise seeds, salt and pepper.
Simmer for 2 to 3 h or until the meat is very tender and the sauce has thickened.
Serve with warm pasta. Or rice.

Try a slow-cooking, marinated version.

Easy nikujaga (Japanese beef & potato stew)

For ➍
1 tbs oil
500 g beef, thinly sliced or cut into bite sized pieces
1 onion, sliced
4 large potatoes, (or 400 g pumpkin), cut into bite sized pieces
1 carrot, cut into bite sized pieces
5 dl dashi (or water or beef stock)*
3 tbs soy sauce
3 tbs sugar
2 tbs sake
1 tbs mirin
1 green onion, sliced
shichimi togarashi** to taste (optional) (or some shredded ginger)

Heat the oil in a pan. Add the beef and brown on all sides.
Add the onion, squash and carrot and sauté for 5 m.
Add the dashi, soy, sugar, sake and mirin, cover and simmer until the vegetables are tender (30-40 m).
Serve immediately.

*Nikujaga is often simmered until most of the liquid has evaporated, but some prefer to have some liquid left.
**Shichimi togarashi is a Japanese condiment that is made from a blend of chillies and other things like sesame seeds, nori, etc.

Try a richer version or a fusion tomato version.