Potatoes Romanoff - This Didn't Stay in Vegas

When people think comfort food, they generally think of classic, iconic recipes that are made the exact same way every time. No one likes change, and it’s this timeless consistency that in large part makes these dishes so comforting. However, as much as I love a traditional beef stew, or braised beef short ribs, once in a while, I enjoy using these same techniques with a few non-traditional ingredients, just to shake things up.

Speaking of which, if you’re not familiar with miso, it's a fermented soybean and rice paste, and it just makes everything taste better. It’s relatively easy to find in your larger grocery stores, and a few spoonfuls will add an extra element of savoriness to these already savory dishes. To balance that, among other things, we’re also adding a touch of maple syrup, which helps give this even more of an autumnal feel.

I kept things pretty simple with the vegetable additions, going with just mushrooms and onions, but the classic beef stew array of carrots, celery, onions, and potatoes would also work as well. And I wasn’t kidding about the King Trumpet mushrooms being as good as the beef. They really were amazing, and this would make for a fantastic meatless meal using those alone. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for 4 portions Miso Braised Beef:

2 tablespoons peanut, or vegetable oil

2 1/2 pounds beef chuck, or boneless beef short ribs, cut into 2-inch thick strips or chunks, seasoned with salt, freshly ground black pepper, cayenne

1 tablespoon butter

3 or 4 King Trumpet mushrooms, halved, or any mushrooms

1 yellow onion, diced

1/4 cup sake, or white wine

3 tablespoons yellow miso

2 tablespoons maple syrup

2 tablespoons ketchup

1/2 cup chicken broth

1 tablespoon rice wine vinegar or any vinegar

1/4 cup sliced red chilies

1/4 cups sliced green onions

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