Japanese Style Beef Stew

sudachirecipes.com

East meets West in this warm and comforting homemade Japanese-style beef stew. Made with tender chunks of beef simmered in a rich broth flavored with tomatoes and red wine, this dish is perfect with a warm slice of toasted baguette!

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Beef Stew

Yield

6 servings

Type

Yoshoku

Time

2 hrs 40 mins

Level

Medium

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what you'll need:

» stewing beef (round) and sinew » onions, carrot, button mushrooms » grated garlic, grated apple » bay leaves, fresh rosemary » flour, butter, cooking oil » canned tomatoes, red wine » ketchup, honey, Worcestershire sauce, miso paste, dark chocolate

Fry onion

Heat a pan on medium and add cooking oil. Fry thinly sliced onion until soft and golden.

1

Caramelize

Reduce heat to low and sprinkle with salt. Cook on low for 20-30 minutes or until caramelized. Stir occasionally and add water from time to time to prevent burning/sticking.

2

Prepare beef

Cut stewing beef and sinew into bitesize pieces and sprinkle with salt, pepper and a thin layer of all purpose flour.

3

Seal

Heat a pot on medium and add butter. Once melted, add the beef and seal all over.

4

Make broth

Add the caramelized onions, garlic, bay leaves, canned tomato, red wine, and water. Mix well and place fresh rosemary on top.

5

Simmer

Cover with a lid and bring to boil. Once boiling, 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.

6

Add vegetables

Remove the rosemary and add carrot and mushrooms. Return to medium heat and bring to a boil. Add honey, ketchup, Worcestershire sauce, grated apple, miso paste and chocolate.

7

Second simmer

Mix and lower the heat. Simmer for 1 hour with lid slightly ajar and stir occasionally. 

8

Serve

Season with salt and pepper to taste and enjoy with warm baguette!

9

See the full post for more information plus substitutes and additional ingredient ideas!