Slow cooked miso beef is an easy twist on a classic beef stew recipe. Flavor packed sweet and savory miso marinated beef is seared then simmered for 3 hours resulting in meltingly tender meat in a rich miso gravy. What could be more delicious?
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This miso beef stew recipe takes just 15 minutes hands on time then will simmer away quietly on the stove. The sweet and savory miso marinade is whipped up in minutes, the miso not only tenderizes the beef, but adds real depth of umami flavor.
I like to serve the stew with creamy mashed potatoes, but it works equally well with steamed white rice.
If time allows I recommend making this miso beef recipe the day before then allowing it to sit overnight. As with all stews it will taste even better then next day when all the flavors have had a chance to intensify.
Jump to:
- Why You'll Love This Miso Beef Stew Recipe
- Beef Miso Recipe Ingredients
- How to Make Miso Beef - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions for Miso Beef
- Tips & Tricks For Making Miso Beef
- Pin This Slow Cooked Miso Beef Recipe For Later
- What Do You Think?!
- More Easy Slow Cooked Recipe Ideas
- Printable Recipe
- Miso Beef Recipe
- Reader Comments & Ratings
Why You'll Love This Miso Beef Stew Recipe
- Slow cooked beef cuts are not only packed with flavor, but a lot cheaper than many beef cuts, making this a budget friendly dinner option.
- This is a great prep ahead dish, that can be easily doubled up, making it ideal for meal planning. Enjoy some now and freeze the rest for later.
- Use gluten free beef broth and this stew will be suitable for celiacs or anyone following a gluten free diet.
- Try some of my favorite beef recipes:
Beef Miso Recipe Ingredients
Find the full list and quantities in the recipe card below.
Miso - There are 3 types of miso: brown, white or red miso paste. I have used white miso paste in this recipe because I love the mellow flavor, but be aware each will tastes a little different.
Beef - I've used beef stewing meat in this recipe. You can use any variety of slow cooked beef cut like chuck, skin, round, skirt or shoulder.
Mirin - Mirin is a type of rice wine used in Japanese cooking, similar to sake but with a little more sugar and less alcohol. Medium sweet sherry would be a good alternative if you can't find mirin.
Broth - I've used a good quality beef broth to stew the beef. Use gluten free beef broth if celiac or following a gluten free diet.
How to Make Miso Beef - Step-By-Step
Find the full printable recipe below.
Marinate The Beef
Whisk the miso paste, soy sauce, mirin, honey, garlic and ginger together in a small bowl until combined.
Place the beef pieces in a large bowl or large ziplock bag and pour the marinade over, making sure everything is well mixed. Cover and refrigerate for at least an hour - although ideally overnight if you have time.
Make The Stew
Sear the marinated beef pieces in batches in a heavy bottomed pan in olive oil. Make sure not to overcrowd the pot. Sear the meat on all sides until browned, then transfer to a plate. Sprinkle the seared meat with the cornstarch and set aside.
Fry the diced onions in the same pan until starting to soften, for around 5 minutes then deglaze the pan by pouring in the beef broth. Scrape the bottom of the pot to loosen any browned bits. Bring the mixture to a boil then turn the heat down so it is simmering.
Return the seared beef pieces to the pan, place a lid on top and turn the heat to very low (note - it should be barely bubbling). Simmer on low for around 2½ - 3 hours. Stir occasionally and add more beef stock if necessary. Cook until the meat is fork tender and the flavors have really come together.
Taste and season with more soy sauce, sea salt or black pepper as necessary then serve sprinkled with chopped parsley.
Frequently Asked Questions
Does miso tenderize beef?
Yes, not only does miso add great savory flavor to beef, it also helps to tenderize the meat.
What is the best meat to use for beef stew?
When making a slow cooked beef stew you need to look for a slow cook cut of meat. Look for cuts like beef shoulder, shin, chuck, skirt or round steak, which you can buy in larger portions and cut down yourself, or ask your butcher to cut for you.
Do you have to brown meat for stew?
I've used beef, but this recipe would also work with pork shoulder.
If you don't have time for slow cooking add the marinade to ground beef (beef mince) or ground pork and it will still create a delicious meat sauce.
The flavors in the marinade would work equally well with chicken, try marinating bone-in, skin-on chicken thighs, legs or drumsticks. You will just need to adjust the cooking times.
You can add extra veggies into the stew if you wish, try shiitake mushrooms, carrots, onion or bell peppers. Just add them for the last hour of cooking so they don't overcook and become mushy.
If you want a change from beef this is equally delicious with firm tofu, which can take on a lot of flavor.
For a touch of chili heat, add some finely chopped fresh chilies or chili flakes to the beef marinade.
Variations & Substitutions for Miso Beef
I've used beef, but this recipe would also work with pork shoulder.
If you don't have time for slow cooking add the marinade to ground beef (beef mince) or ground pork and it will still create a delicious meat sauce.
The flavors in the marinade would work equally well with chicken, try marinating bone-in, skin-on chicken thighs, legs or drumsticks. You will just need to adjust the cooking times.
You can add extra veggies into the stew if you wish, try shiitake mushrooms, carrots, onion or bell peppers. Just add them for the last hour of cooking so they don't overcook and become mushy.
If you want a change from beef this is equally delicious with firm tofu, which can take on a lot of flavor.
For a touch of chili heat, add some finely chopped fresh chilies or chili flakes to the beef marinade.
Tips & Tricks For Making Miso Beef
If you have time, don't skip the stage where you sear the beef first, as browning the meat will add great depth of flavor to the finished dish.
If pushed for time you can use ready minced garlic and ginger (either fresh or frozen) which you will find in most larger stores.
If time allows I recommend making the stew the day before as when left to sit overnight all the flavors in the dish will intensify and you will end up with a tastier stew.
How To Serve Beef Miso
I've served this delicious slow cooked beef stew with mash but you could also add some extra veggie sides like my Roasted Carrot & Asparagus or my Honey Butter Roasted Carrots.
You could swap potatoes for white or brown steamed basmati rice, or for something a little different try my Coconut Rice with Lime. Cauliflower rice is a great light, low carb option.
How To Reheat Miso Beef?
Beef stew is a great make ahead dish and is perfect for weekly meal prep. Prepare it the day before and leave to cool before storing in the fridge.
In fact stew always tastes better the second day as the flavors intensify when left to sit overnight. Next time you're ready to eat it, just put the stew back on the stove and warm up gently until piping hot.
How to Freeze Miso Beef Stew?
This easy beef stew recipe can be easily frozen. Once cooked and cooled, place into an airtight container and store in the freezer for up to 3 months. When ready to enjoy, defrost thoroughly before heating gently until piping hot.
Pin This Slow Cooked Miso Beef Recipe For Later
What Do You Think?!
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More Easy Slow Cooked Recipe Ideas
Printable Recipe
Miso Beef Recipe
Ingredients
Marinade Ingredients
- ¼ cup Miso Paste
- ¼ cup Soy Sauce
- ⅓ cup Mirin
- 2 tbsp Honey
- 2 cloves Garlic - peeled and finely grated
- 1 inch Fresh Ginger - peeled and finely grated
- ¼ tsp Black Pepper
Stew Ingredients
- 3 lbs Beef Stew Meat - cut into bite sized pieces
- 1 tbsp Olive Oil
- 1 tbsp Cornstarch (Cornflour)
- 1 Onion - diced
- 1½ cups Beef Broth
Optional Garnish
- Chopped Parsley
Instructions
Marinate The Beef
- Whisk the miso paste, soy sauce, mirin, honey, garlic and ginger together in a small bowl until combined.
- Place the beef pieces in a large bowl or large ziplock bag and pour the marinade over, making sure everything is well mixed.
- Cover and refrigerate for at least an hour - although ideally overnight if you have time.
Make The Stew
- Heat the olive oil in a large Dutch Oven or heavy-bottomed pot over medium-high heat.
- When the oil is hot, add the marinated beef pieces in batches, making sure not to overcrowd the pot. Sear the meat on all sides until browned, then transfer to a plate.
- Sprinkle the seared meat with the cornstarch and set aside.
- Fry the diced onions in the same pan until starting to soften, for around 5 minutes.
- Deglaze the pan by pouring in the beef broth. Scrape the bottom of the pot to loosen any browned bits. Bring the mixture to a boil then turn the heat down so it is simmering.
- Return the seared beef pieces to the pan, place a lid on top and turn the heat to very low (note - it should be barely bubbling).
- Simmer on low for around 2½ - 3 hours. Stir occasionally and add more broth if necessary. Cook until the meat is fork tender and the flavors have really come together.
- Taste and season with more soy sauce, sea salt or black pepper as necessary.
- Serve with chopped parsley, if using.
Captain says
Hi,
Your recipe sounds so tasty and I want to try it this evening. I already marinated the beef over night.
I have one question: what happens with the marinade? Do I put it in the stew together with the beef broth or is it not used further and should be thrown away?
Thank you!
All the best,
C.
Jo Keohane says
Sorry I didn't see this last night! Only just reading this comment now. You can add the marinade in if you want to since it all cooks down. It's a lovely recipe and the meat is so tasty and tender! Hope you enjoy!!