Serves 7
60 min
Japanese Beef Stew
Recipe GLPRfb01093e60baca
A rich and flavorful beef stew inspired by Japanese cooking traditions, combining tender sliced beef with caramelized onions, mushrooms, and a deep sauce made with red wine, soy sauce, and Worcestershire. This warming dish features a velvety texture from a butter-flour roux and the umami depth of beef stock and tomato paste, finished with fresh herbs.
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Ingredients
1 pound (450g) beef, thinly sliced
4 medium onions, thinly sliced
10-12 mushrooms, sliced
1 medium carrot, thinly sliced
3 tablespoons butter, divided
1 garlic clove, minced
1 cup (240 ml) red wine
2 bay leaves
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce or Bulldog sauce
1 tablespoon soy sauce
3 tablespoons all-purpose flour
4 cups (960 ml) beef stock
1 can (16 oz / 440g) canned tomatoes
1 tablespoon tomato paste
Water as needed
Fresh parsley for garnish
Directions
Heat 1 tablespoon of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the sliced beef on both sides until well-seared, about 2-3 minutes per batch. Transfer the beef to a plate and set aside.
In the same pot, add the sliced onions and cook over medium-high heat, stirring occasionally, until they are golden and caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms and carrot to the pot and cook for 3-4 minutes, stirring occasionally, until the mushrooms begin to release their moisture.
Sprinkle the 3 tablespoons of flour over the vegetables and stir well to coat everything evenly. Cook for 1-2 minutes while stirring to remove the raw flour taste.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the bay leaves, dried thyme, Worcestershire sauce, and soy sauce. Stir to combine.
Return the browned beef to the pot, along with any accumulated juices. Add the beef stock and tomato paste, stirring well. If needed, add a little water to ensure the beef and vegetables are mostly covered.
Add the canned tomatoes along with their juices and stir to combine. Bring the mixture to a gentle simmer over medium heat.
Reduce the heat to low, cover the pot partially, and simmer for 25-30 minutes, stirring occasionally, until the beef is tender and the sauce has thickened. The beef is done when a fork easily pierces the thickest piece.
Remove the bay leaves. Taste the stew and adjust seasoning as needed with additional soy sauce or salt. Garnish with fresh parsley and serve hot.
