Yukihira-Style Beef Stew
- Difficulty
- Total time
- 2 h 55 min
- Hands-on
- 2 h 55 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentoven, frying pan, pot, fine sieve
Tastecomforting
Ingredients
- 800 g beef rib roast
- 1 onion
- 1 tomato
- ½ carrot
- ½ celery stalk
- 2 tbsp butter
- 2 tbsp canola oil
- 400 ml red wine
- 1 can demi-glace sauce (approximately 300 grams)
- 1 tbsp white miso
[A]
- 1 tbsp ketchup
- 1 tbsp granulated consomme
- 500 ml water
- 3 bay leaves
Garnish
- 1 head of broccoli
- 1 carrot
- 100 g string beans
Method
- 1
Cut the onion, tomato, carrot, and celery into cubes approximately 1 cm on a side. Cut the rib roast into bite-sized pieces and rub with salt and pepper.
- 2
Heat 1 tbsp each of the butter and canola oil in a frying pan. Brown the rib roast on high heat until browned on all sides. Remove from heat and set to the side.
- 3
Pour the red wine into the same pan and heat and reduce down to ⅓.
- 4
Heat the remaining butter and oil in a medium to large stew pot. Thoroughly saute the onion, carrot, and celery until tender.
- 5
Add the [A] ingredients, rib roast, and the tomato in the pot and heat to boiling. Skim any scum off of the top and pour in the can of demi-glace sauce. Heat to boiling and then reduce heat to low. Put a lid on the pot and let simmer for 2 hours, stirring occasionally.
- 6
Remove only the meat from the pot and strain the remaining liquid. Return the resulting sauce to the pot and heat until warm. Then return the meat to the pot, stir in the white miso and season to taste with salt and pepper.
Let's make the Garniture!
7Cut the broccoli into florets.
- 8
Destring the string beans.
- 9
Peel and cut the carrot into rounds.
- 10
Boil each vegetable in salted water until tender.
- 11
Ladle some beef stew into a bowl and decorate with some garniture on top, and you're done!