2 lbs. American Wagyu Beef Boneless Chuck Short Rib
2 cups chicken stock
¼ cup soy sauce
¼ cup mirin
2 tablespoon sake
1 onion (diced)
5 slices ginger
1 pound sweet potatoes
Salt and pepper
Combine chicken stock, soy sauce, mirin, sake, onion, and ginger in pan.
Cook over high heat for 5 minutes.
Dice American Wagyu Boneless Chuck Short Rib into 1 inch cubes.
Sear in pan until all sides are browned; do not overcook.
Combine the American Wagyu and broth into one pan.
Allow the stew to simmer for about 40 minutes, stirring every 10 minutes.
Add sweet potatoes and continue to simmer until tender; about 20 minutes.
Add salt and pepper to taste.