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Cooking time: Approx. 150 minutes
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“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.
＊This recipe is specially arranged for home-cooking, and it differs to one served in a restaurant.