12. Beef Stew
Cooking time：Approx. 150 minutes
©Japan Livestock Products Export Promotion Council
“Beef Stew” consists of beef and vegetables stewed in a red wine and tomato base. The dish was incorporated into the menu of western-style restaurants in Japan in the early Meiji era and spread throughout the country. The key is to cut the beef into large enough chunks so that they do not fall apart while simmering, and to properly brown and firm up the meat’s surface in the frying pan to seal the tastiness in. Enjoy the richness of the dish, which bursts with the concentrated flavors of vegetables and meat.
- 300-400 g short plate of beef, diced into 5 cm cubes, rubbed with salt and pepper, and coated with flour
- 300 g onion, cut into 2 mm slices
- 1/2 carrot, sliced for sautéing
- 1/2 carrot, chopped
- 1 clove garlic, gently crushed
- 150 g potato, quartered
- 1 can (90 g) demi-glace sauce
- 100 ml red wine
- 20 g butter
- 20 g salt
- pepper, olive oil, ketchup, fresh cream, as desired
- 1,000 ml water
- garnish: sauté boiled broccoli (80 g) and chopped eryngii mushroom (80 g) in olive oil and butter, and lightly season with salt and pepper.
- 1. Put olive oil and 10 g of butter in a heated frying pan, brown both sides of the beef, and transfer into a stew pot. Wipe the oil from the frying pan, cook the garlic in olive oil until it is fragrant, then sauté the carrot and onion and transfer into the stew pot.
- 2.Add red wine and water to the contents from step 1 and put on high heat. Once it boils, turn the heat down to low and simmer for approximately 2 hours with the lid on. Skim the scum from time to time. If the water reduces, add enough water to cover the meat.
- 3.Remove the meat from the contents of step 2 and strain the soup. Place the strained soup on heat and simmer until it is reduced to approximately 200 ml.
- 4.Add the can of demi-glace sauce, and once it comes to a boil, lightly sauté the beef and chopped carrots, then add and simmer. After about 10 minutes, sauté the potatoes and add.
- 5.Check that the vegetables are ready and adjust the flavor with ketchup, salt, and pepper (the consistency can be adjusted by the simmering time. If too thick, add a little water). Serve on plates with the garnish (finish with a swirl of fresh cream if available).
provided the recipeMansei (Akihabara, Tokyo)
＊This recipe is specially arranged for home-cooking, and it differs to one served in a restaurant.