Beef and Daikon Stew  recipe provided by the Certified Angus Beef® brand.

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Beef and Daikon Stew

Serves 4
Cuisine: Japanese
Category: Soups & Stews, Pasta & Rice Dishes
This recipe was created by a Japanese friend of the brand and translated by our Test Kitchen team for the American home kitchen. We suggest serving with a bowl of warm soba noodles.
Prep Time
10 mins
Other Time
Cook Time
2 hrs 30 mins
Total Time
2 hrs 40 mins
  • 2 pounds Certified Angus Beef ® chuck roast, cut into 1 1/2-inch cubes
  • 2 teaspoons coarse kosher salt
  • 1 quart salt-free beef broth
  • 1/2 ounce dried shiitake mushrooms
  • 1/4 cup dried seaweed
  • 1 daikon radish (halved lengthwise, peeled and cut into 1/4-inch slices)
  • 1/4 cup soy sauce
  • 4 scallions, thinly sliced
  1. Season beef evenly with salt, place in a 6-quart pot, and cover with beef broth and 1 quart water. Bring to a simmer, skimming top of any foam that forms on top. Continue to simmer and skim for 1 hour.
  2. Add mushrooms and kombu to pot, add 2 more cups water. Cover, continue to simmer another hour.
  3. Once beef is tender, add daikon and soy sauce, and simmer; cover another 30 minutes or until radish is tender. Remove mushrooms, slice, return to the pot.
  4. Remove kombu, divide stew among four bowls, garnish with sliced scallions.
Little Star Restaurant
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