2 lb boneless chuck roast, cut into 1 1/2 inch chunks
2 cups chicken stock or dashi
1/4 cup soy sauce
1/4 cup mirin or honey ( I would reduce this)
10 slices of fresh ginger
Salt and pepper, to taste
1 1/2 lb peeled butternut squash, cut into 1 inch chunks
Heat up a large cast iron skillet on medium high heat and add 1 tbsp vegetable oil. Sear meat until browned only on one side, in batches if necessary. Transfer meat to a large bowl.
Add stock or dashi, then cook on high heat, deglazing the pan. Scrape up any browned bits and stir to fully combine. Pour into the bowl containing the meat, then add the soy sauce, mirin, ginger and pepper. Peel the lemon and add to the mix, then juice the lemon and set aside.
Readd everything to the large cast iron skillet, cover and simmer for 30 minutes. Stir ingredients well, then check every 15 minutes until meat is tender. This should minimally be about 45 minutes total. Add in the squash and cook carefully until squash is tender but not mushy, about 15-20 minutes more. Check seasonings, then add the lemon juice. Serve.