Savory Japanese Beef and Squash Stew

1. Sear the Meat

Heat a large nonstick skillet over medium-high heat. Once hot, add the chunks of boneless chuck in a single layer. Let them sear undisturbed for about 5 minutes, or until they develop a nice brown crust on one side.

2. Deglaze the Skillet

After the meat is seared, transfer it to a medium-sized casserole. Deglaze the skillet by pouring in the chicken stock, and bring it to a simmer. Stir and scrape the bottom of the skillet to integrate all the browned bits. Pour this mixture over the meat in the casserole.

3. Add Seasoning and Simmer

Add the soy sauce, mirin, ginger slices, black pepper, and the peel of the lemon to the casserole. Cover and place it over medium heat on the stove, or in an oven preheated to 350 degrees. Cook for about 45 minutes, stirring halfway through.

4. Check Meat Tenderness

Check the meat's tenderness every 15 minutes after the initial 30 minutes of cooking.

5. Add Squash and Continue Cooking

Once the meat is tender, stir in the chunks of squash. Continue to cook the stew for another 15 to 20 minutes, until the squash is tender but not falling apart. Taste the stew and add salt if necessary.

6. Finish with Lemon Juice

Stir in the reserved lemon juice to brighten the flavors just before serving.