煮物（肉じゃが）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Peel the potatoes, scoop out the sprouts, cut into bite-sized pieces, and soak in water for 5 minutes to remove the bitterness.
Peel the onion, remove the core, cut in half, and then cut into 6 wedges.
Peel the carrots, cut them into quarters lengthwise, and then cut them in half.
Line the kinusaya and cut it in half diagonally.
Cut the shirataki into 3-4cm wide pieces, place them in a bowl, pour boiling water over them (not listed) to remove the smell, and drain.
If the beef minced meat is long, cut it into 3-4cm wide pieces.
Drain the potatoes in a colander.

Place the minced beef in a frying pan and fry over medium heat.
Once it is about 80% cooked, take it out.
Add carrots, potatoes, and onions to the same frying pan, heat, sprinkle with salt (not listed), and fry for about 3 minutes.
Add the minced beef that you took out and stir-fry for about 30 seconds.
Add shirataki and mix.
Add water, mirin, dashi stock, and honey and mix.
Simmer for 3 minutes over medium heat.
Sprinkle soy sauce (for stew) and mix.
Reduce heat to low, cover, and simmer for 10 minutes.
Insert a bamboo skewer into the potatoes to check if they are cooked through.
If it's still hard, cover it again and let it simmer.
When the potatoes are soft, reduce the heat to medium and simmer for about 5 minutes, swirling the broth around the ingredients.
Once it has boiled down, cover it again and let it cool for about an hour.

Once it has cooled down and the flavors have infused, remove the lid, add the quinus pods, heat, and pour the broth over the quinus pods.
Cover with a lid and bring to a boil again.
Finally, sprinkle soy sauce (for finishing) and let it absorb.
It's done when you simmer until the quince pods are cooked.