Prep the vegetables: Cut into easy-to-eat pieces. Put the potato pieces in a bowl of water for about 10 minutes.
Heat oil (not listed) in a pan, and cook the beef. When it's about 80% cooked, add the vegetables and cook over medium heat for about 2 minutes.
Add the ◆ ingredients. When it comes to a boil, cover with an instant drop lid (see Hints), cover the pan with a regular lid on top, and simmer over low heat until the vegetables are tender.
Take both lids off, raise the heat to high and simmer until most of the liquid has reduced. Let it cool down naturally so that the flavors penetrate everything.
Story Behind this Recipe
This is our family's standard recipe for nikujaga. It's so easy, but my husband is delighted every time I make it, so I'm quite proud of it.
How to make an instant drop lid (otoshibuta): Moisten a paper towel and wring out. Make a hole in the center. Drape this on top of the simmering contents of the pan. This performs the function of a drop lid and also removes any scum that rises to the surface - two birds with one stone!