Japanese Beef Stew

Directions

1. 1
   Pat beef dry.
2. 2
   Heat oil in a 5-quart heavy pot until hot but not smoking and brown beef on all sides.
3. 3
   Add dashi, sake, and white parts of scallions and simmer, covered, skimming froth and turning beef occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.
4. 4
   (Check periodically and add a few tablespoons water if beef becomes less than half submerged.)
5. 5
   Add sugar and simmer, covered, 15 minutes longer (more liquid may evaporate at this point, but that's fine).
6. 6
   Peel potatoes, halving and trimming into ovals if large, and steam, covered, over boiling water until barely tender, about 10 minutes.
7. 7
   Cut carrots crosswise into 1/2-inch-thick slices.
8. 8
   Trim slices with a paring knife to create rounded edges and save trimmings for pickled Napa cabbage.
9. 9
   Steam carrots, covered, over boiling water until barely tender, about 7 minutes.
10. 10
    Add carrots and potatoes to beef and simmer, tossing occasionally, 5 minutes, or until vegetables are tender.
11. 11
    Add soy sauce and bring to a boil.
12. 12
    Discard white parts of scallions.
13. 13
    Serve stew in small bowls sprinkled with scallion greens.