ビーフシチュウ- Beef Stew
Making Beef Stew from scratch may sound a little out of your league, but here is a fairly easy recipe you can make at home for a cold night in. You can buy demi-glace sauce at any supermarket in Japan.
Serves 2
Part A
1½ cup red wine
1/3 tsp. salt
To taste pepper
1 bay leaf
Part B
2 tbsp. butter
½ tbsp. oil
Part C
½ cup red wine
1 cup beef stock
Ingredients:
300g beef chunks (stewing meat)
½ large onion
2 small onions
½ carrot
8 small onions
2 asparagus
1 285g can demi-glace sauce
¼ cup whipped cream
2 tbsp. flour
To taste salt and pepper
1. Mix the ingredients in Part A and pour into a plastic bag like a ziplock. Add the beef chunks and marinate for at least 2 hours in the fridge. Make sure you take all the air out.
2. Slice the large onion. Cut the potatoes and carrots into bite size pieces, place the potatoes in water. Cut the stems off the asparagus and cut them in half. Grab the small onion and slice.
3. Take the beef chunks out of the marinade and shake off excess marinade. Keep the leftover marinade. Sprinkle the flour on the beef chunks so the meat is covered.
4. In a deep frying pan add the ingredients in Part B and cook the large onions. When the onions turn brown, add the meat.
5. When the meat is cooked, add the ingredients in Part C and the leftover marinade. Turn the heat to high. Once it starts boiling, turn the heat to medium. Trim off the fat on the surface. Once the fat is all gone, cover with lid and cook for 30min.
6. Add the carrots and the sliced small onions and cook for 10minutes. Once the carrots are soft, add the demi-glace sauce.
7. Once the demi-glace sauce is mixed in well, add the potatoes and cook for another 10 minutes. Add the asparagus and whipped cream last and cook for another 3-4 minutes. Add salt and pepper to taste.
