Japanese Style Beef Stew
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Additional Time
1 hr
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Total Time
2 hrs 40 mins
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Servings
6 servings
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Course
Main Course, Dinner
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Cuisine
Japanese
Japanese Style Beef Stew
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 tbsp cooking oil
- 200 g yellow onion thinly sliced
- 400 g stewing beef (round)
- 100 g beef tendon (sinew)
- 1 tsp salt
- ¼ tsp ground black pepper
- 2 tbsp all-purpose flour
- 1 tbsp unsalted butter
- 2 cloves garlic finely diced
- 2 dried bay leaves
- 300 g canned tomato (diced)
- 300 ml red wine
- 300 ml water
- 2 prigs fresh Rosemary
- 150 g carrot peeled and roughly cut
- 100 g button mushroom thinly sliced
- ½ tbsp honey
- 2 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp grated apple
- 1 tbsp yellow miso paste (awase miso)
- 10 g dark chocolate
- warm baguette
Instructions
- Heat a frying pan on medium and add 1 tbsp cooking oil. Once hot, add 200 g yellow onion (thinly sliced) and fry for about 10 minutes or until soft and golden. Stir occasionally to prevent burning.
- Reduce heat to low and sprinkle with a pinch of salt. Cook on low for 20-30 minutes or until dark brown and caramelized. Stir occasionally and add water 1 tbsp at a time to prevent sticking. Once caramelized, remove from the heat.
- While you're waiting for the caramelized onions, take 400 g stewing beef and 100 g beef tendon (sinew) cut into bitesize pieces and place them in a bowl with 1 tsp salt and ¼ tsp ground black pepper.
- Add 2 tbsp all-purpose flour and mix until evenly coated.
- Heat a deep pan or pot on medium and add 1 tbsp unsalted butter. Once melted, and the beef and sear on all sides.
- Once seared, add the caramelized onions along with 2 cloves garlic, 2 dried bay leaves, 300 g canned tomato, 300 ml red wine, 300 ml water and mix. Place 2 sprigs fresh rosemary on top.
- Place a lid on top and bring to boil, then lower the heat and simmer for 30 minutes. After 30 minutes, turn off the heat and rest for 1 hour to allow the flavor to develop.
- Once the resting time is up, remove the rosemary, then add 150 g carrot and 100 g button mushroom. Turn the heat back on and bring to boil. When it starts to bubble, add ½ tbsp honey, 2 tbsp tomato ketchup, 1 tbsp Worcestershire sauce, 1 tbsp grated apple, 1 tbsp yellow miso paste (awase miso) and 10 g dark chocolate.
- Simmer for 1 hour with the lid slightly ajar. Check the taste at the end and season with salt and pepper to taste if necessary.
- Serve with a few slices of warm baguette and enjoy!
Notes
- Once cooked, cool and refrigerate for 2-3 days.
- If you don't plan to eat it within that timeframe, freeze for up to 1 month. For best results, remove carrots before freezing.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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