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Japanese Style Beef Stew
5 from 8 votes

Japanese Style Beef Stew

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
1 hr 30 mins
Additional Time
1 hr
Total Time
2 hrs 40 mins
Servings: 6 servings
Course: Main Course, Dinner
Cuisine: Japanese

Ingredients

  • 1 tbsp neutral cooking oil generic cooking oil
  • 200 g yellow onion thinly sliced
  • 400 g beef round, stewing
  • 100 g beef tendon sinew
  • 1 tsp salt
  • ¼ tsp black pepper ground
  • 2 tbsp all-purpose flour
  • 1 tbsp butter unsalted
  • 2 cloves garlic finely diced
  • 2 bay leaves dried
  • 300 g canned tomato (diced)
  • 300 ml red wine
  • 300 ml water
  • 2 prigs rosemary fresh
  • 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 apple grated
  • 1 tbsp yellow miso paste awase miso
  • 10 g dark chocolate
  • baguette warm

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add 2 tbsp all-purpose flour and mix until evenly coated.
  5. Heat a deep pan or pot on medium and add 1 tbsp unsalted butter. Once melted, and the beef and sear on all sides.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
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