This recipe has proved pretty much fool proof for us
Japanese-style Stewed Beef recipes Dining with the Chef NHK WORLD - English
There’s a video here:
https://m.youtube.com/watch?v=xdDlB_VBLyM&t=510s
I find that the original recipe calls for too much salt and sugar so I reduce the tablespoons of both to just over a teaspoon each.
I never make it with the full amount of protein either. 1 pound of meat is fine, you don’t need to use a whole 1kg(2.2pounds)
I also use a teaspoon of yeast extract (marmite) instead of the chicken stock.
If you haven’t got sake, just use wine.
The tomato paste is optional too.
You can stir in a pound of minced meat instead of steak/lamb/chicken etc and you’ll end up with a tasty ragu.
P.S.I don’t have a food processor, so I grate the carrot and just chop everything else, easy peasy!
As I said, fool proof!