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–+ servings

Japanese Style Beef Stew

Prep Time10 minutes
Cook Time1 hour 30 minutes
Resting Time1 hour
Total Time2 hours 40 minutes
Author Yuto Omura
Servings 6 servings

Ingredients 
 

  • 1 tbsp cooking oil
  • 200 g onion thinly sliced
  • 400 g stewing beef round or shoulder
  • 100 g beef tendon (sinew)
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp all-purpose flour
  • 1 tbsp butter
  • 2 cloves garlic finely diced
  • 2 dried bay leaves
  • 300 g canned tomato (diced)
  • 300 ml red wine
  • 300 ml water
  • 2 sprigs 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)
  • 10 g dark chocolate
  • baguette

Instructions 

  • Heat a frying pan on medium and add 1 tbsp cooking oil. Once hot, add 200 g onion (thinly sliced) and fry for about 10 minutes or until soft and golden. Stir occasionally to prevent burning.
    roughly cut onions in a frying pan
  • 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.
    caramelized onions
  • 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.
    chunks of beef in a steel mixing bowl
  • Add 2 tbsp all-purpose flour and mix until evenly coated.
    chunks of beef coated with flour in a mixing bowl
  • Heat a deep pan or pot on medium and add 1 tbsp butter. Once melted, and the beef and sear on all sides.
    sealing beef in a pan
  • 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.
    ingredients for Japanese beef stew in a pan with fresh herbs laid 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.
    Japanese beef stew simmering in pot with lid
  • 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) and 10 g dark chocolate.
    added ingredients to Japanese beef stew
  • 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.
    Japanese beef stew simmering in a pot
  • Serve with a few slices of 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.