I think that being served this in a Japanese restaurant would be the equivalent of walking into an Italian place and being served American Chop Suey. This stuff, from what I know about it (not much), is home cooking, and from the ingredients I would guess it's post-WWII and heavily American-influenced.
It's basically a Japanified version of American beef stew -- beef (or pork), potatoes, onions, sometimes vegetables like peas and red bell pepper, stirfried and braised quickly in a broth made with dashi, sugar, and soy sauce. What makes this Americanized is that it's a bigger recipe than the traditional Japanese recipes I've seen on Google -- more beef, more potatoes, essentially served as a one-pot dish with rice on the side.
Since this is just a recipe I fell across by accident, I don't know how this is served in Japan, so when I made it it went on the table with some bowls of steamed jasmine rice (no Japanese rice hanging around) and a glass of Pilsner Urquell; sake or green tea would probably be appropriate as well.